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Pears seem to be extra-sweet and extra-juicy this season.
Try them served alongside strained yoghurt, as it adds a luxurious note to this already divine pudding (it also works just as beautifully with Greek yoghurt).
350g Greek yoghurt
pinch of salt
For the batter
65g plain white flour (or gluten-free)
200ml cold soda water
sunflower oil, for frying
3 medium firm pears, peeled and cut into wedges (1cm)
4 tsp runny honey
1 lemon, juice
I allow a good day in advance to strain yoghurt. The idea behind this is to remove any excess moisture and create a thick creamy paste that holds together.
Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the centre of a clean piece of muslin or a suitable cloth that will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang - I used a chopstick, which fitted over a deep bowl.
The next day, divide the strained yoghurt into four balls (about 50g each).
To make the batter, put the cornflour and flour in a large bowl. Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes.
Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat.
To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it's ready. Dip a couple of pears in the batter and lower carefully into the oil.
Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate. Repeat with the remaining pears.
Serve the fritters with the yoghurt balls, a squeeze of lemon, and a drizzle of honey.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.