Caramel Sauce

  • 250 ml (1 C) cream
  • 125 ml (½ C) brown sugar
  • 65 ml (¼ C) butter

Pear Fritters

  • 100 g cake flour
  • 2.5 ml (½ t) salt
  • 160 ml (⅔ C) warm water
  • 20 ml (4 t) sunflower oil
  • 2 egg whites
  • 125 ml (½ C) cake flour
  • 2 x 410 g cans Rhodes Pear Halves in Syrup, drained
  • for frying: sunflower oil
  • for dusting: cinnamon sugar


  1. To make the caramel sauce, place the cream, butter and brown sugar into a small saucepan.
  2. Bring to the boil, stirring often until all the sugar has dissolved and the sauce is smooth. Set aside.
  3. Make the fritter batter by sifting the 100 g cake flour and the salt into a medium sized bowl.
  4. Mix together the water and the oil.
  5. Using a whisk beat the water mix into the flour mix until all the ingredients are well blended and form a smooth stiff batter.
  6. In a separate clean bowl whisk the egg whites until they are white in colour, fluffy and form soft peaks.
  7. Fold the eggs whites gently into the batter.
  8. Toss the drained Rhodes Pear Halves in the 125 ml (½ C) cake flour until well coated.
  9. Bring the oil to the heat in a large saucepan.
  10. Dip each floured pear half in the batter until well coated.
  11. Allow the immediate excess to drip off and then fry gently in the hot oil until golden, turning once during cooking.
  12. Drain the pear fritters on paper towel and then dust with the cinnamon sugar.
  13. Repeat with the remaining pears.
  14. Serve the fritters warm with the caramel sauce.


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