AT A GLANCE
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.
|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.|