Title: Sweet fritters with red wine star anise sauce
 Categories: 
      Yield: 4 Servings
 
MMMMM----------------------JOHN ASH #JA9768---------------------------
      4 tb Butter, cut into small
           Pieces
    1/2 c  Water
    2/3 c  Flour
      1 tb Fresh lemon juice
      1 ts Grated lemon zest
    1/2 ts Vanilla
      3 lg Eggs
           Vegetable oil for frying
      1 c  Sliced fresh strawberries

MMMMM-----------------RED WINE STAR ANISE SAUCE----------------------
    3/4 c  Sugar
      1 c  Red wine
      1 c  Water
      3    Whole star anise
      1    1 x 3-inch strip of orange
           Zest

MMMMM--------------------------GARNISH-------------------------------
           Powdered sugar
 
  This is a simple recipe. The sauce can be prepared days ahead of time
  and reheated. The fritters however should be prepared at the last
  minute.
  
  RED WINE STAR ANISE DESSERT SAUCE: Place all ingredients in a
  saucepan and bring to a boil. Immediately reduce heat and simmer
  slowly for 10 minutes. Off heat, allow to cool and strain. Store
  covered in refrigerator for up to 3 weeks.
  
  Fritters: Add the butter and water to a saucepan and bring to a boil.
  Remove pan from heat and, with a wooden spoon, beat in flour all at
  once to form a smooth paste. Beat lemon juice, zest and vanilla and
  then beat in eggs one at a time. Be sure to thoroughly incorporate
  each egg before adding the next.
  
  Heat 1/2-inch of oil in a deep skillet or wok to 360 degrees. Working
  in batches, drop rounded tablespoons of dough into the oil and fry
  until golden brown about 1- 1/2 minutes on each side. Be careful not
  to crowd fritters. Drain on paper towels and keep warm in a 225
  degree oven for up to 20 minutes.
  
  Place a shallow pool of warm Red Wine Star Anise Sauce in individual
  serving bowls. Place 3 or 4 fritters on top. Scatter sliced berries
  attractively around and dust with powdered sugar. Serve immediately.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,