Cinnamon Spiced Pear Fritters Recipes

Steps:

• 1. Combine milk, 1/4 cup oil and honey in a saucepan; heat to 120 degrees F.
• 2. Combine flours, yeast, cinnamon, salt and nutmeg in a mixing bowl. Add hot milk mixture, mix thoroughly. Dough will be stiff. Add egg substitute, beat well. Stir in pears. Cover and let rise in a warm place about 1 hour or until doubled.
• 3. Deep-fry 2 heaping tablespoonfuls at 375 degrees F in 2-inches oil until nicely browned, turn once. Drain on paper towels; shake with splenda to serve.

Steps:

• In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 mins.
• While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don't stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 mins until softened. Set aside.
• Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm.
• Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears.

Steps:

• In deep fat fryer or heavy saucepan, heat 3 inches oil over medium-high heat to 350°F.
• In large bowl, mix Bisquick™ mix, cold water, egg, sugar and cinnamon. Fold in peaches.
• Drop dough by rounded tablespoonfuls into hot oil; fry 2 to 3 minutes on each side until golden brown. Remove from oil with slotted spoon; place on paper towel-lined plate to drain. Sprinkle with powdered sugar, and serve.