Directions

• Peel the pears, core them and slice them into thin wedges (about 1/2cm). Place them in a bowl and add the cinnamon, rose water and lemon juice. Give them a stir and put to one side.
• To make the batter, place the flour, sugar, baking powder and salt in a bowl and add enough water to make a very thick batter. Give it a good whisk for a couple of minutes, cover with a tea towel and let it rest for 30 minutes.
• Heat the oil in a medium pot. It should not come above half way up the pot as you are going to deep fry these and you don’t want oil overflowing in your kitchen.
• You may need to do a few batches to finish the apples, as you want them to flow freely in the oil and not get stuck to each other. This will ensure they are golden all round.
• Check the oil is hot and ready by dropping a piece of batter in it and it should bubble and surface quite quickly.
• Dip a few pear wedges into the thick batter, coat them all round and dip them carefully into the hot oil.
• When they float and they are golden, use a slotted spoon to remove them from the pot and place them on a plate lined with kitchen towel to absorb excess oil.
• Repeat this process until all pear wedges are done.
• Transfer to another plate and drizzle with as much or as little honey as you like. Ideally eat immediately.