Connecticut Pear Fritters With a Poire William Sauce - NBC Connecticut
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Connecticut Pear Fritters With a Poire William Sauce

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    Connecticut Pear Fritters With a Poire William Sauce

    Chef Jamie Roraback makes Connecticut pear fritters with a Poire William sauce.

    (Published Sunday, Oct. 21, 2018)

    • 1 cup All Purpose flour
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt
    • 1 tsp. granulated sugar
    • 1 large egg
    • 1 cup milk
    • 1 cup granulated sugar
    • 1 tsp.-1 Tbsp. ground cinnamon
    • 2 pears-ripe, peeled, cored and each cut into 6 equal wedges
    • 1/2 cup premium vanilla ice cream-melted
    • To taste Poire William Pear Brandy

    Sift or combine together the first 4 ingredients into a large bowl. In separate bowl, whisk together the eggs and milk. Then pour about 75% of the egg mixture into the flour mixture and whisk until smooth. Add the remaining egg mixture and whisk the batter until smooth. Cover and let batter chill for 30 minutes. Meanwhile prepare pears and sauce and heat oil for frying.

    Prepare the cinnamon sugar by mixing together the second measure of sugar with the cinnamon. Reserve. Prepare the sauce by stirring together then add melted vanilla ice cream with the desired amount of pear brandy. To fry the pears, heat oil to 350ºF. Pat dry pears with a paper towel and dip each in the fritter batter and gently put in the frying oil. Fry in small batches until medium golden brown. Drain on paper towels briefly and quickly toss in the cinnamon sugar, coating evenly. Serve immediately with the pear brandy sauce. Enjoy!

    Recipe makes 12 fritters.

    You can visit Chef Jamie’s Facebook page here.

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