FOIE GRAS CHURROS

Frozen lucuma foie gras filling

Flour, for dusting

Chilled churro dough

Oil for deep-frying

Granulated sugar, for dusting

Cranberry-pisco sauce

1. Line a rimmed baking sheet with wax paper.

2. Remove the foie gras filling from the freezer. Warm a small melon ball scoop using hot water, then carefully scoop the filling with the melon baller, placing the foie gras balls on the prepared baking sheet. Continue until the sheet is filled or you have as many as you wish. Place the baking sheet in the freezer.

3. Dust a separate baking sheet with flour. Using a very small (1ounce) ice cream scoop, scoop the churro dough into as many balls as you have fillings.

4. Using your thumb, press into a churro dough ball to make a crease. Place a frozen filling in the crease and pinch over dough, sealing the filling in the dough. Roll the dough in between your hands to form the dough into a ball. Continue with the dough and fillings.

5. Heat a large, heavy pot half-filled with oil until a thermometer inserted reads 325 degrees.

6. Slowly add the churros, a few at a time, to the oil using a slotted spoon. Fry the churros until goldenbrown and firm on the outside, about two minutes. Drain them on a dry paper towel, then, while they’re still warm, toss them in the granulated sugar.

7. Serve the churros with the cranberry-pisco sauce.