Ingredients:

2 diced bartlett pears

1/2 cup brown sugar

1tsp cinnamon

⅛ tsp nutmeg

2 eggs

2 cups All Purpose Flour

½  tsp salt

2 tsp vanilla extract

¾ cup milk

2 tbsp Melted butter

2 tsp baking powder

 

Directions:

Combine the milk eggs and brown sugar in a large mixing bowl.  Whisk until smooth.  Add the remaining ingredients and mix evenly.  Refrigerate until the oil is hot.

For frying:

4 cups peanut oil

Large heavy sauce pot (6 quarts minimum)

Directions:

Heat the oil in the pot to 365f.  Using a large spoon, scoop the batter into the hot oil.  Be careful not to splash the oil.  Evenly space the batter scoops in the oil.  As the fritters begin to brown, roll them over in the oil to cook them evenly.  When the fritters are completely cooked (split the first one open to check that the batter is cooked)  remove them from the oil using a slotted spoon and place them on a large plate covered with a few layers of clean paper towel.

Dusting sugar:

½ cup Powdered sugar

1 tsp cinnamon

While the fritters are still hot, dust them with the sugar mix.  Allow to cool for 5 minutes then enjoy.

 

 

 

 

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Ingredients:

4 bosc Pears (core out the center)

1 cup Blue cheese (crumbled)

1 cup sliced almonds

¼ cup fine chopped vidalia onion

3 garlic cloves minced

1 tsp worcestershire sauce

¼ tsp fresh chopped sage

 

 

 

Directions:

Preheat the oven to 375f.  Place the pears standing upright in a greased muffin pan.  Combine the remaining ingredients in a mixing bowl. Work it with your hands until it is evenly mixed and starts to clump together.  Fill the hollow cores of the pears up to the top.

Bake for 20 minutes until the filling starts to bubble over the top.

Serve over salad green drizzled with a little balsamic vinegar and extra virgin olive oil.

 

 

 

 

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