Indulge in these lightly battered pear fritters served with a cool and refreshing raspberry sauce.
For the raspberry coulis:
Place the raspberries in a saucepan and sprinkle with the sugar and water. Bring them to the boil as quickly as possible, skimming off any sediment that rises to the surface. Boil for 2 minutes, then remove from the heat and cool. When they are cold, liquidise them to make the sauce.
For the batter:
Sieve the plain flour, corn flour and baking powder into a stainless steel or glass bowl. Slowly beat in the cold water to make a smooth batter with absolutely no lumps then add the sugar (if you do get a lumpy batter, take time to strain it, because lumps will ruin the dish).
For the pears:
In a deep saucepan, heat the some vegetable oil to about 190ºC/375ºF.
Peel the pears, cut them in half and then into quarters. Remove the cores. Mix the flour and ground almonds together on a plate and dip the pear segments into this, dusting all sides. Once they are well coated, dip the segments into the batter.
Lower them gently into the boiling oil and fry until golden brown. Remove them from the oil with a slotted spoon, drain on kitchen paper and then dip straight into the caster sugar to coat. Serve straight away on a layer of cold raspberry sauce.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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