Indulge in these lightly battered pear fritters served with a cool and refreshing raspberry sauce.


  • 4 pears

  • 100g plain flour

  • 50g ground almonds

  • Caster sugar for dusting

  • For the raspberry coulis

  • 250g raspberries

  • 100g caster sugar

  • 100ml water

  • For the batter

  • 150g plain flour

  • 150g cornflour

  • 1 tbsp baking powder

  • 350-375ml cold water

  • 10g caster sugar


  • For the raspberry coulis:

  • 1.

    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:

  • 1.

    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:

  • 1.

    In a deep saucepan, heat the some vegetable oil to about 190ºC/375ºF.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (5 servings)

  • Energy 565kj
  • Fat Total 7g
  • Saturated Fat 0g
  • Protein 11g
  • Carbohydrate 119g
  • Sugar 44g
  • Sodium 226mg

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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