Crispy Pear Rings | With Cinnamon Sugar & Vanilla

Preheat the oven to 80 °C top/bottom heat and prepare a baking sheet lined with paper towels to keep the finished pear rings warm later. Wash the lemon with hot water, rub dry, finely grate some zest, and then squeeze out the juice.

Separate the eggs. In a bowl, whisk the egg yolks with whole milk, granulated sugar, vanilla sugar, lemon zest, and a pinch of salt. Sift the smooth wheat flour gradually over the mixture and whisk into a thick, smooth batter. Let the batter rest for about 10 minutes. Meanwhile, beat the egg whites with a pinch of salt until stiff peaks form and gently fold into the batter just before frying – this creates a particularly airy, crispy coating.

Wash and peel the pears, then cleanly core them with an apple corer. Cut the pears crosswise into approx. 1 cm thick slices (rings) and immediately drizzle with the fresh lemon juice so they stay appetizingly pale.