• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 10 mins prep
  • 10 mins cook

Pear fritters with raspberry rose syrup

Triple tested. For your success every time.

These sweet and indulgent pear fritters with raspberry rose syrup are easy to prepare and simply divine. The perfect sweet treat for breakfast, morning, or afternoon tea!


Pear fritters with raspberry rose syrup

  • 200 g bottle pancake shake mixture (see tip)
  • 1/4 cup (60ml) vegetable oil
  • 2 medium firm pears (460g), peeled, cored, sliced thickly
  • 2 tbsp fresh raspberries
  • 1/3 cup (115g) honey
  • 1 tsp rosewater
  • 1/3 cup (95g) greek-style yoghurt
  • 2 tbsp coarsely chopped raw pistachios
  • fresh raspberries, extra, to serve


Pear fritters with raspberry rose syrup

  1. Make pancake batter according to bottle instructions. Pour into a small bowl.
  2. Heat 1 tablespoon of the oil in a large frying pan over medium heat.
  3. Add pear slices to the pancake batter. Cook coated pear slices, in batches, adding more oil in between, for 2 minutes each side or until golden. Drain on kitchen paper.
  4. Place raspberries, honey and rosewater in a small bowl; mash with a fork to combine and crush.
  5. Divide fritters among bowls. Top with yoghurt and raspberry rose syrup. Sprinkle with pistachios.
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