Recipe Detail Page

1 To make the syrup, combine Grand Marnier,sugar and water in a small saucepan overmedium heat. Bring to a boil, stir to dissolvesugar and continue to cook for 10 minutesor until syrup coats the back of a spoon; setaside.

2 Cut the vanilla bean in half lengthwise and,using a paring knife, scrape the seeds fromone half-pod; reserve other half for a differentuse. Add seeds (scraped pod can be added toa bowl of sugar to flavour for coffee) to a mediumbowl along with eggs and sugar; whiskto combine. Add ricotta and whisk until nolumps remain.

3 In a separate bowl, stir together flour, cinnamon,allspice, salt and baking powder. Addto egg mixture and stir to combine.

4 In a medium saucepan, heat a 3-inch (8-cm)depth of oil to 350°F (180°C).

5 Using a small spoon, gather 1 scant tbsp(15 mL) of batter and, using a second spoon,push into oil. Working quickly in batches,fry for about 3 minutes until golden, turningmidway through. Remove with a slottedspoon to a paper-towel-lined baking sheet todrain.

6 If serving with oranges, trim top and bottomof fruit with a sharp knife. Set orangeson end and, working with one at a time, sliceskin and pith from flesh, working from top tobottom. Cut out orange sections by insertingthe blade of your knife between the flesh andmembranes on either side.

7 Warm syrup and fritters if necessary.Spoon an equal amount of syrup into 8 dessertbowls. Divide fritters and orange segments(if using) between bowls; dust withicing sugar to serve.