Preparation

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.

Cooking

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.

Serving

Plate individually, 3 Nashi fritters per person.