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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

Nashi Fritters with Palm Sugar

Nashi Fritters with Palm Sugar

3 Nashi, cored

1 Lime

Peanut Oil for deep frying

Vanilla Ice-cream


300grams Self Raising Flour

1 teaspoon Baking Powder

Cold water

2 teaspoons Peanut Oil

Butterscotch Sauce

30grams Butter (unsalted)

30grams grated Palm Sugar

½ cup Maple Syrup

150mL Crème Franche

1 Lemon, zest only



4 tablespoons Palm Sugar, finely grated

Icing Sugar for dusting

2 Limes cut into quarters


Make up the batter by sifting the Self Raising Flour and Baking Powder into a mixing bowl.

Add sufficient cold water to create a smooth, creamy batter of holding consistency. Stir in the oil and allow standing ready for use.

Peel the Nashi, cut each into quarters and each piece into half.

Put into a bowl and squeeze the juice of a Lime over them.

Note that 3 Nashi will yield 24 crescent-shaped segments for deep-frying into fritters.


Heat sufficient oil in your wok for deep-frying. Raise the temperature until smoking, and then reduce to moderate heat.

Dip each Nashi segment into the batter, allowing excess to drip off, and carefully lower into the hot oil. Repeat several times aiming to complete the cooking in say 3 batches. Do not overload the wok.

Be careful to maintain the temperature of the oil till finished.

Using a slotted spoon, remove fritters when crisp and golden brown. Drain and put onto paper towels to dry.

Butterscotch Sauce

Melt the butter in a small pot.

Then add the Palm Sugar followed by the Maple Syrup and let simmer, gently stirring until blended.

Stir in the Lemon zest and Crème Franche and beat gently.

Make sure the sauce does not boil. Serve sauce warm.


Plate individually, 3 Nashi fritters per person.