Ingredients
3Bartlett pears,cored, and cut into ½ inch cubes
½cupwater
½tbspcinnamon
½tspground nutmeg
¼tspground allspice
¼tspground cloves
¾cupsugar
2cupsall purpose flour
½cupsugar
¼tspkosher salt
4tspbaking powder
½cupvegetable oil
½cupheavy cream
1cupmilk
1tbspvanilla extract
2largeeggs,beaten
nonstick cooking spray,for greasing
1cupheavy cream
1tspcinnamon
1½tbsppowdered sugar
fresh mint sprig,for garnish
6cupsneutral oil,such as vegetable oil, for frying
4chicken breasts,boneless, skinless, cut into 2 inch wide strips
1½tsplemon pepper
1½tspkosher salt
1tspAc’cent® seasoning
1½cupsall purpose flour
Preparation
Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears.
Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook for 35 to 40 minutes, stirring occasionally until the peas are tender.
Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of chunky applesauce. Set aside.
Preheat a waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
Ladle a scant ½ cup of the waffle batter per waffle into the preheated waffle iron. Cook for 3 to 4 minutes or until golden brown and cooked through.
Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed for about 2 minutes until stiff peaks form. Refrigerate until ready to use.
Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350 degrees F.
In a large bowl, season the chicken with the lemon pepper, salt, and Ac’cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
Working in batches, gently lower the chicken into the hot oil and fry for 6 to 8 minutes until golden brown or until the internal temperature reaches 165 degrees F.
Remove from the oil using tongs or a slotted spoon and transfer to a paper towel-lined plate to drain while frying the remaining chicken.
Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
Enjoy!
