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.
- 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 caster sugar combined with 1 tsp ground cinnamon (1/3 cup)
- To serve: ice-cream or double cream, optional
- 200 gm plain flour (1 1/3 cups)
- 50 gm caster sugar
- 1 lemon, finely grated rind
- 225 ml milk
- 100 ml moscatel or other sweet, fruity white wine
- 2 eggwhites
- 1For 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.
- 2Heat 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.
- 3Serve pear and bay leaf fritters sprinkled with sugar mixture, with ice-cream or double cream, if using, passed separately.
Drink Suggestion: NV Mumm de Cramant.