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1
Mash the raspberries with the confectioners sugar, and push through a sieve into a bowl to remove the seeds.
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2
Stir in the orange juice and chill until ready to serve.
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3
To make fritters, place the butter and 2/3 cup water in a saucepan and heat gently until the butter has melted.
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4
Bring to a boil and, when boiling, add the sifted flour all at once and turn off heat.
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5
Beat until the mixture leaves the sides of the pan and forms a ball.
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6
Cool slightly, then beat in the eggs a little at a time, then add the almonds.
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7
Spoon the mixture into a pastry bag fitted with a large star tip.
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8
Half fill a saucepan ar deep fat fryer with corn oil, and heat to 375F.
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9
Pipe about four 2 inch lengths at a time into the hot oil, cutting off the raw mixture with a knife as you go.
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10
Deep fry for about 3-4 minutes, turning occasionally, until puffed up and golden.
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11
Drain on paper towels and keep warm in the oven while frying the remainder.
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12
When you have fried all the mixture, dust with confectioners sugar and cinnamon.
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13
Serve three or four per person, drizzled with raspberry sauce, and again dusted with confectioners sugar.
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14
garnish with fresh raspberries.
