The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pear and bay leaf fritters with moscatel batter

The batter will absorb all the wonderful camphor flavours of the bay leaves, partnering beautifully with the sweetness of the pear, but the bay leaves should not be eaten. 

You'll need

  Fritters For deep-frying: vegetable oil 8 small fresh bay leaves 4 small beurre bosc or corella pears, peeled, quartered with stem end intact and cored 75 gm (1/3 cup) caster sugar combined with 1 tsp ground cinnamon To serve: ice-cream or double cream, optional   Moscatel batter 200 gm (1 1/3 cups) plain flour 50 gm caster sugar 1 lemon, finely grated rind 225 ml milk 100 ml moscatel or other sweet, fruity white wine 2 eggwhites


  • 01
  • For moscatel batter, process flour, sugar, lemon rind, milk and wine in a food processor until a thick batter forms, then transfer to a bowl. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form, then fold gently into batter until just combined.
  • 02
  • Heat oil to 180C in a large saucepan or deep-fryer. Dip bay leaves, one at a time, into batter, allowing excess to drip off, then deep-fry in hot oil for 30-40 seconds on each side or until golden. Drain on absorbent paper. Repeat with pear quarters and drain on absorbent paper.
  • 03
  • Serve pear and bay leaf fritters sprinkled with sugar mixture, with ice-cream or double cream, if using, passed separately.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

NV Mumm de Cramant.

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.