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Pear fritters with vanilla custard
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 19g
  • Carbohydrates about 35g
  • Protein about 5g
This is needed
This is needed for 8 people
  • 75 g white flour
  • 0.25 tsp salt
  • 1 dl apple wine or apple juice
  • 1 tbsp ground cane sugar
  • 1 fresh egg yolks
  • 2 tbsp lemon juice, use only the juice
  • 2 tbsp ground cane sugar
  • 4 pears (z.B. Kaiser Alexander)
Vanilla custard
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 4 dl milk
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 fresh eggs, beaten
To deep-fry
  • 1 pinch salt
  • 1 fresh egg white
  • 1 tbsp ground cane sugar
  • oil for deep-frying
  • 5 tbsp sugar
  • 1 tsp cinnamon
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And that's how it's done
And that's how it's done
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.
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.