Pear Fritters

• 4 ripe pears
• sugar
• white wine
• kirsch
• macaroon or cake crumbs

Peel and core pears, and cut into quarters or eighths. Sprinkle slices with sugar and marinate in dry white wine with a little Kirsch for at least 15 minutes. Roll in macaroon or cake crumbs, and dip in batter, lifting each piece out with a skewer.

Fry fritters in deep hot fat as above until golden. Serve with additional sugar and lemon wedges.