Pear Donuts

By maredan

Ingredients

• 1/2 cup granulated sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 8 cups vegetable oil
• 2-3 Bartlett pears
• 3 cups (450g) flour
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons butter, melted
• 2 large eggs, lightly beaten
• 1 1/2 — 2 cups sparkling apple cider
• cardamom crème anglaise
• 1 1/3 cup heavy cream
• 2/3 cup milk
• 1 vanilla bean
• 1 teaspoon ground cardamom
• 1/3 cup sugar
• 5 large egg yolks

Details

Servings 8

Preparation

Step 1

1. Fill a medium sized paper bag with granulated sugar, cardamom, and nutmeg. Set aside. Fill a large, heavy bottomed pot with oil and set over medium-high heat. While oil comes to 350-375 degrees (180 degrees celsius), prepare the pear slices and batter.

2. In a large bowl, whisk together flour, baking soda, and salt. Remove 3/4 cup of the mixture and place in a shallow dish such as a pie plate. Set aside. Make a well in the remaining flour mixture and pour eggs, butter, and cider into the well. Stir with a fork, slowly incorporating all the flour from the sides of the well.

3. Slice pears 1/3 inch thick. Working with two slices at a time, dredge the pears in the reserved flour mixture and tap off excess. Dip in batter and carefully lower into the hot oil. Use a slotted spoon, and cook the beignets for up to 2 minutes on each side. Remove from the oil when both sides are cooked and golden brown.


4. Place beignets on paper towels for a minute to cool slightly, then transfer, one at a time, and gently shake in the paper bag filled with sugar and spices. Serve with crème anglaise.


Cardamom crème anglaise:

1. In a medium saucepan set over medium heat, combine cream, milk, vanilla bean, and cardamom.

2. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until thick and light yellow. When the milk mixture comes just to a boil, ladle in about a 1/2 a cup of the hot liquid, and while whisking, add to the egg yolk mixture. Add the contents of the bowl back into the sauce pan, and return to the stove.

3. Set the heat to medium low, and with a wooden spoon, stir the mixture constantly until it starts to steam, and the mixture coats the back of a wooden spoon. Set a sieve over a glass bowl and strain the mixture. Cover with plastic wrap and cool. When the bowl is no longer hot, transfer to the refrigerator until ready to serve.