for 8 person

Batter

75 g	white flour
¼ tsp	salt
1 tbsp	ground cane sugar
1 dl	apple wine or apple juice
1	fresh egg yolk

Pears

2 tbsp	lemon juice, use only the juice
2 tbsp	ground cane sugar
4	pears

Vanilla custard

4 dl	milk
1	vanilla pod, cut open lengthwise, seeds scraped out
2 tbsp	sugar
1 tbsp	Maizena cornflour
1	fresh egg, beaten

To deep-fry

1	fresh egg white
1 pinch	salt
1 tbsp	ground cane sugar
	oil for deep-frying
5 tbsp	sugar
1 tsp	cinnamon

How it's done

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.

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