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How to make Nashi fritters with spiced cream

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 300ml thickened cream
  • 1 tablespoon golden syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground star anise
  • Vegetable oil, to deep-fry
  • 2 nashi pears, cored, thickly sliced
  • Icing sugar, to dust
  • Golden syrup, extra, to serve

Batter

  • 150g (1 cup) self-raising flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 250ml (1 cup) chilled water

Method

  • Step 1 Whisk cream, syrup, cinnamon and star anise in a bowl until soft peaks form. Cover and place in fridge.
  • Step 2 For the batter, sift flour, baking powder and cinnamon into a bowl. Gradually whisk in the water to form a slightly thin batter.
  • Step 3 Pour enough oil into a deep frying pan to come one-third up the side. Heat to 180C on a cook’s thermometer. Dip nashi in batter to coat. Add 2-3 slices to oil. Cook for 1-2 minutes each side or until golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat in batches with remaining nashi. Divide among plates. Dust with icing sugar. Serve with cream and extra syrup.