In Full of Flavor: 18 Ingredients...Endless Possibilities (Kyle Books USA, April 2013) Maria Elia turns 18 ingredients into 100 plus recipes.
Here's a sweet treat from 'Full of Flavor'.
Pear beignets with
rosemary sugar and pear crème
pear fritters! Robust pears are just 'pearfect' with
rosemary scented sugar – make this in advance if you can,
you will find all sorts of uses for it. A little lager in the batter
really does improve the taste.
the poached pears
vanilla pod, seeds scraped
whole unwaxed lemon
pears, peeled and cored
of sea salt
lager or ale
oil, for frying
the pear crème Anglaise
the rosemary sugar
sprigs of rosemary, dried, leaves
Prepare the poaching liquid before preparing the pears as they
Place the sugar, 150ml water, bay leaf, vanilla seeds and pod, bay
leaf and the juice and the lemon in a saucepan over a low heat and
bring to the boil for 2 minutes.
Cut each pear into 3–4 vertical slices about 1cm thick and add to
the cooking liquor. Place a circle of greaseproof paper (a cartouche)
on the top and poach until just tender (about 5–7 minutes). Remove the
pears from the liquor and leave to cool and drain on a rack or cloth.
In a medium bowl, combine the flour, sugar, a pinch of salt and
the egg. Whisk together and gradually add the lager or ale. Whisk until the
batter is smooth. Leave to rest for 10 minutes.
To make the rosemary sugar, blitz the rosemary and sugar together
in a blender. Store in an airtight container until required.
Heat the oil to 175ÅãC. Working in batches, dip a few slices of
poached pear into the batter, then carefully drop them into the oil. Fry until
golden on both sides (about 4 minutes).
Drain the pear beignets on absorbent paper and dust with rosemary sugar.
To make the pear creme Anglaise, place the poaching syrup from the pears, the milk and the cream in a saucepan and gently bring to
In a separate bowl, whisk the egg yolks and sugar until pale. Pour
a little of the hot milk mixture into the egg mixture, then gradually pour
this back into the hot milk. Cook over a low heat, stirring continuously
until the custard thickens. Do not boil or the custard will curdle. Once
thickened, pass the custard through a fine sieve and serve with the pears.
(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013- reproduced with permission- Photography by Jonathan Gregson