Pear fritters with vanilla custard


Total time: 1hr 30m
Preparation Time: 60m

Servings
For 8 people


Nutritional Information

Contains 334 Kcal, 5g Protein, 35g Carbohydrates, 19g Fat


Ingredients

  • Batter
  • 75 g white flour
  • 0.25 tsp salt
  • 1 dl apple wine or apple juice
  • 1 tbsp caster sugar
  • 1 fresh egg yolks
  • Pears
  • 2 tbsp lemon juice, use only the juice
  • 2 tbsp caster sugar
  • 4 pear (z.B. Kaiser Alexander)
  • Vanilla custard
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 4 dl milk
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 fresh eggs, beaten
  • To deep-fry
  • 1 pinch salt
  • 1 fresh egg white
  • 1 tbsp caster sugar
  • oil for deep-frying
  • 5 tbsp sugar
  • 1 tsp cinnamon

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Instructions

  • Batter

    Mix the flour, salt and sugar in a bowl. Combine the apple wine and egg yolk, whisk into the flour, cover and leave to stand at room temperature for approx. 30 mins.
  • Pears

    Combine the lemon juice and sugar. Peel and core the pears, cut lengthwise into slices approx. 1 cm thick, mix with the lemon juice, cover and set aside.
  • Vanilla custard

    In a pan, whisk the milk with all the other ingredients up to and including the egg. Bring to the boil over a medium heat, stirring constantly. Remove the pan from the heat, whisk for a further 2 mins., pour into a bowl through a sieve, cover and leave to cool.
  • To deep-fry

    Shortly before frying, beat the egg white with the salt until stiff, add the sugar, beat briefly then carefully fold the egg white into the batter. Heat the oil to 190°C. Dip the pears in the batter in batches, drain and deep-fry for approx. 1½ mins. on each side until golden brown. Remove with a slotted spoon and drain on paper towels. Mix the sugar and cinnamon in a dish, dip the pear fritters in the sugary mixture and serve immediately.
  • Tip:

    Instead of apple wine, use beer or pear juice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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