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1
Whisk together first 5 ingredients in small bowl; let stand 10 minutes.
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2
Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl.
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3
Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal.
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4
Stir egg mixture thoroughly into dry ingredients.
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5
Heat 2 inches vegetable oil in heavy medium saucepan to 350F.
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6
Working in batches, drop batter by rounded tablespoonfuls into hot oil.
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7
Cook until brown, turning occasionally, about 3 minutes.
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8
Transfer fritters to paper towel-lined cookie sheet and cool.
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9
Combine powdered sugar and 1/4 cup liqueur in small deep bowl.
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10
Add enough water to make medium-thick glaze.
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11
Dip fritters halfway into glaze.
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12
Arrange fritters glaze side up on plate.
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13
(Can be prepared 6 hours ahead.
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14
Let stand at room temperature.)
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15
Arrange 3 fritters on each of 8 plates.
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16
Spoon compote alongside.
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17
Garnish with fresh mint and serve.
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18
Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.
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19
Boil until reduced to 1 cup, about 20 minutes.
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20
Place apricots in medium bowl.
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21
Strain boiling syrup over apricots.
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22
Discard aniseed.
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23
Add liqueur to apricots and stir.
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24
Cover and let stand at room temperature until apricots are tender, about 8 hours.
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25
(Can be prepared 1 day ahead.
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26
Let stand at room temperature.)
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27
Add pineapple, strawberries and kiwi fruit to apricots.
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28
Toss well.
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29
Cover and refrigerate 1 hour.
