Spiced Pear Churros With Caramel Sauce - cooking recipe

Ingredients

5 tbsp butter
3/4 cup flour
3 None eggs, at room temperature, lightly beaten
1 None firm pear, peeled and coarsely grated
1 tsp ground ginger
1 1/2 cups sugar
1/2 cup heavy cream
1 tsp ground cinnamon
None None Vegetable oil, to deep-fry

Preparation

For the churros, place 1/2 cup water and 3 tbsp of the butter in a saucepan on medium heat. Cook and stir for 2 mins or until butter has melted and mixture just comes to the boil. Add flour and stir with a wooden spoon until well combined. Cook and stir on low heat for 1 min or until mixture comes together and begins to pull away from the side of the pan. Remove from heat. Let stand 5 mins to cool slightly.
Gradually add eggs, beating well with wooden spoon until mixture just falls from the spoon but still holds its shape. Squeeze excess moisture from pear. Stir pear and ginger into dough. Cover and refrigerate for 2 hours or until firm.
Meanwhile, for the caramel sauce, place 1 cup of the sugar and 1/4 cup of water in a saucepan on low heat. Cook and stir for 5 mins or until sugar dissolves. Bring to a boil on high heat. Boil, without stirring, for 5 mins or until golden. Remove from heat. Let stand for 2 mins to let bubbles subside. Add cream and remaining 2 tbsp butter; stir to combine. Return to medium heat. Cook for 5 mins or until thickened. Remove from heat. Cool.
Mix remaining 1/2 cup sugar and cinnamon in a bowl.
Heat oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Spoon dough into a piping bag fitted with a 3/4 inch star tip. Pipe 4 inch lengths into oil, pinching with fingers to separate lengths. Deep-fry churros, in batches, for 3 mins or until golden brown and cooked.
Using a slotted spoon, transfer churros to cinnamon sugar. Toss to coat. Serve with caramel sauce.