Ingredients
3barlett pearspeeled, 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
¾cupheavy cream
1cupmilk
1tbspvanilla extract
2largeeggsbeaten
nonstick cooking sprayfor greasing
1cupheavy cream
1tspCinnamon
1½tbsppowdered sugar
fresh mint sprigfor garnish
6cupsneutral oilsuch as vegetable oil, for frying
4chicken breastsboneless, skinless, cut into 2-inch wide strips
1½tsplemon pepper
1½tspkosher salt
1tspAc’cent® seasoning
1 ½cupsall 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, stirring occasionally, until the pears are tender, 35 to 40 minutes.
Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a 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 (55 G) 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 until stiff peaks form, about 2 minutes. 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 (180 degrees C).
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 until golden brown, 6 to 8 minutes, or until the internal temperature reaches 165 degrees F (75 degrees C).
Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry 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!
