Chocolate Fritters with Pear Compote

By lisajesselson

Ingredients

• 3/4 cup whipping cream
• 14 oz. bittersweet chocolate or semi sweet, chopped
• 1 cup flour
• 2 Tbs. unsweetened cocoa powder
• 2 Tbs. sugar
• pinch of salt
• 1/2 cup champagne or dry white wine
• 2 large eggs
• 2 Tbs. milk
• 2 Tbs. unsalted butter, melted
• 6 Tbs. butter
• 2 1/4 lbs. firm but ripe pears, peeled, cored, cut into 3/4" pieces
• 3/4 cup sugar
• 2 vanilla beans, split lengthwise

Preparation

Step 1

for fritters:
bring cream to boil in heavy med. saucepan
remove from heat
pour over chocolate in large bowl, stir till smooth
refrigerate until firm at least 4 hrs.
line small baking sheet with waxed paper
scoop chocolate mix by Tablespoonfuls to make 24 truffles
freeze until firm at least 1 hr.
sift flour and cocoa powder into large bowl
stir in sugar and salt
whisk champagne, eggs, milk, and butter in med. bowl
add to flour mix and whisk till smooth
chill 2 hrs.
for compote:
melt butter in heavy large skillet over med-high
add pears, saute until tender about 4 min.
add water and sugar
scrape in vanilla seeds, add beans
cover, simmer 20 min., remove from heat, discard beans
pour oil into med. saucepan to 3"
heat to 350 degrees
skewer 1 truffle, dip in batter and drop into oil, fry 3 min. or until crisp
transfer topaper towels to drain
spoon warm compote onto plates
arrange fritters on top of compote, serve immediately