Juniper, Rosemary & Rye Beignets with Vanilla Pear Puree

Furtive, Oblique, Juniper is underrated. With a heavy hand it assaults the senses with its piney piquancy, but harnessed tentatively, therein lies its beauty. Tamed with the sweet brooding of fried dough and sugar, it comes alive with the deep earthy note of rye and the autumn joy of slow cooked pears. One to eat as they burn both your fingers and lips.

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Fruit doused in copious amounts of fried batter and sugar, definitely counts as at least one of your 5-a-day…….

And if you cant stop at one, well, have two of your 5-a-day….

beignets, donuts, doughnuts, pear recipes, fall recipes, fall desserts, winter desserts, sweet treats, thanksgiving dessert

Yield: 12+

Author: Suze Morrison

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Juniper, Rosemary & Rye Beignets with Vanilla Pear Puree

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Furtive, Oblique, Juniper is underrated. With a heavy hand it assaults the senses with its piney piquancy, but harnessed tentatively, therein lies its beauty. Tamed with the sweet brooding of fried dough and sugar, it comes alive with the deep earthy note of rye and the autumn joy of slow cooked pears. One to eat as they burn both your fingers and lips.

Ingredients

For the Beignets

• 5 Juniper Berries
• 2 Sprigs Rosemary
• 100ml Whole Milk
• 4 Large Eggs, room temperature
• 100g Plain Flour
• 50g Light Rye Flour
• 5tsp Golden Caster Sugar, plus extra to dust
• 1 ½ tsp Baking Powder
• 1 Litre Sunflower Oil
• 4 Pears cleaned and cored cut into 1cm rounds.

For the Vanilla Pear Puree

• 500g Pears, washed, peeled, and cored.
• 60g Water
• 100g Golden Caster Sugar
• 1 Vanilla Bean, seeds scraped.

Instructions

1. Begin with the milk, it will make more than you need but the infusion is delicious in a latte. Add the milk, juniper and rosemary to a small pan and heat just to warm. Set aside to infuse for 30 minutes then strain.
2. For the pears, add the pears, sugar, vanilla, and water to a pan and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until soft and broken down, about 20 minutes. Remove the vanilla pod, pass through a food mill, and set aside.
3. For the beignets, separate the eggs. Add the sugar to the yolks and whisk until dissolved. In a separate bowl whisk together both flours and the baking powder.
4. Make a well in the dry ingredients and add 2 tbsp of your infused milk plus the eggs. Whisk to form a smooth batter.
5. Heat the oil to 160C in a large pan no more than 2/3 full, keeping a lid close to hand. Whisk the egg whites to soft peaks and fold them into the batter.
6. Dip the pears into the batter and fry for 2 minutes each side until golden, this is best done in batches. Drain and roll in sugar before serving with the pear puree for dipping.

https://gourmetglow.co.uk/recipes/juniper-rosemary-rye-pear-beignets