iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Turkey Sausage Patties

Ingredients:
1 small onion, finely chopped, 5 tablespoons vegetable or olive oil, divided, 1/2 cup coarse fresh bread crumbs, 3 tablespoons milk, 2 pounds ground dark-meat turkey, 1/4 teaspoon grated nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne, 1/8 teaspoon ground cloves, 2 large egg yolks

Instructions:
Preheat oven to 250°F.
Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden brown, 6 to 8 minutes. Remove from heat.
Meanwhile, stir together bread crumbs and milk in a large bowl and let stand 5 minutes.
Add onion to crumbs (reserve skillet), then add turkey, nutmeg, cinnamon, cayenne, cloves, yolks, 2 teaspoon salt, and 1 teaspoon black pepper and combine well.
Line a large baking sheet with parchment paper. Form 24 (2-inch-wide) patties (about 1/2 inch thick) with damp hands and arrange on sheet.
Heat 1 tablespoon oil in skillet over medium heat until hot, then cook patties in batches, turning once, until browned and just cooked through, about 8 minutes per batch. Drain briefly on paper towels, then keep warm in a baking pan, loosely covered with foil, in oven. Wipe out skillet and add 1 tablespoon oil between batches.
Spiced Scallops with Balsamic-Braised Red Cabbage

Ingredients:
3 tablespoons unsalted butter, divided, 1 pound red cabbage, cored and thinly sliced, 2 Turkish bay leaves or 1 California, 3/4 cup water, divided, 3 tablespoons balsamic vinegar, divided, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/8 teaspoon ground nutmeg, 2 pinches ground cloves, 1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

Instructions:
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.
Coconut Macaroons

Ingredients:
Vegetable oil cooking spray, 10 egg whites, 2 cups unsweetened dried shredded coconut, 2 cups plain quick-cooking oats, 1 tablespoon vanilla extract, 3/4 cup sugar, 1/2 teaspoon salt, 2 tablespoons bittersweet chocolate morsels, 1 teaspoon trans-fat-free soft-tub margarine

Instructions:
Heat oven to 350°F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt in a 350° oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.
Cucumber Salad

Ingredients:
2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)
1 tablespoon sugar
1/4 cup distilled white vinegar
2 teaspoons grainy mustard
Bibb or Boston lettuce leaves
2 tablespoons mild extra-virgin olive oil
Equipment: an adjustable-blade slicer

Instructions:
Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
Spiced Chicken Broth with Chive Flans

Ingredients:
5 pounds chicken wings
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
1 medium onion, left unpeeled, trimmed, and halved
6 parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
1 (3-inch) piece peeled ginger, thinly sliced
16 green cardamom pods, crushed
8 black peppercorns
4 quarts cold water
1/4 cup finely chopped chives plus more for garnish
1 cup half-and-half
1 whole large egg plus 1 large yolk
Equipment: 1 flexible silicone "hemisphere" mold with 24 rounded cups or 2 lightly oiled nonstick mini-muffin pans

Instructions:
Bring all broth ingredients to a boil with 2 teaspoons salt in an 8-to 10-quarts heavy pot and skim foam. Gently simmer, uncovered, skimming occasionally, 4 hours.
Strain broth through a fine-mesh sieve lined with a damp paper towel into a large bowl, discarding solids. Skim off and discard any fat. Season with salt and pepper.
Preheat oven to 350°F with rack in middle.
Simmer chives and half-and-half in a small heavy saucepan 5 minutes, then let stand, covered, 15 minutes.
Whisk together egg and yolk, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-cup measure, then whisk in chive mixture until blended. Put mold on a rack in a roasting pan and put 1 teaspoon chive mixture in each cup (if using mini-muffin pans, fill only 16 cups; about 1 tablespoon per cup). You will have mixture left over.
Bake in a water bath until flan is just set, 8 to 10 minutes (10 to 12 if using muffin pans). Carefully remove mold from water bath. Cool flans at room temperature, then chill until cold, at least 1 hour.
Run a thin knife around flans to loosen. Invert mold onto a baking sheet and, pressing gently, pop out flans (or lift out of muffin pans with a small offset spatula).
Carefully transfer flans to 8 shallow bowls and ladle in hot broth.
Honey Almond Granola

Ingredients:
3 cups old-fashioned oats (9 ounces)
1 cup sliced almonds with skin (1/4 pound)
1/4 cup sesame seeds
6 tablespoons vegetable oil
6 tablespoons mild honey
1 teaspoon ground cardamom
1/2 cup dried apricots, finely chopped
1/2 cup dried pears, finely chopped
Accompaniments: Greek-style yogurt

Instructions:
Preheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper.
Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
Cool granola completely in pan (it will crisp as it cools), then stir in fruit.
Chocolate Hazelnut Cookies

Ingredients:
1 cup hazelnuts (5 ounces)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 tablespoon dark rum
Equipment: decorative cookie cutters (about 3 inches)
Garnish:

Instructions:
Preheat oven to 375°F with rack in middle.
Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts.
Whisk together flour, cocoa, baking powder, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts.
Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes.
Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely.
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
Almond Brown-Sugar Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole blanched almonds (2 1/2 ounces)

Instructions:
Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
Repeat with remaining dough (cool baking sheets and line with fresh parchment).
Pomegranate Mimosas

Ingredients:
2 cups chilled pomegranate juice
1 cup chilled fresh orange juice
1/2 cup orange-flavored liqueur (preferably Cointreau)
1 (750-ml) bottle well-chilled Cava or demi-sec Champagne

Instructions:
Combine juices and liqueur in a large pitcher. Slowly add sparkling wine and stir.
Maple and Black-Pepper Bacon

Ingredients:

Instructions:
Preheat oven to 375°F with racks in upper and lower thirds.
Arrange bacon slices in 1 layer (not overlapping) on racks of 2 large broiler pans (if you only have one, use a large rectangular metal rack set inside a large baking pan for the second). Bake until fat is rendered but bacon isn't crisp, about 20 minutes. Drain on paper towels.
Arrange all of bacon in 1 layer on rack of 1 broiler pan. Brush top with syrup and sprinkle with pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.
Cornbread Stuffing Muffins with Ham and Sage

Ingredients:
10 cups 1/2-inch cubes Cornbread for Dressing
4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)
1/2 cup (1 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3)
2 cups chopped celery
1 1/4 cups finely chopped smoked ham (about 7 ounces)
1/4 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
4 teaspoons dried rubbed sage
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs, beaten to blend
2 cups low-salt chicken broth

Instructions:
Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.
Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.
DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.
Rum-Scented Marble Cake

Ingredients:
2 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
1 2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces/350 grams (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces (175 grams) bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter
1 (12-cup) tube or Bundt pan
buttered
coated with fine
dry bread crumbs
and sprayed with vegetable oil cooking spray

Instructions:
1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter—it might disturb the marbling.
8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.
Clay Pot Chicken with Dates, Sucuk and Bulgur

Ingredients:
2 ounces unsalted butter, 1 tablespoon extra-virgin olive oil, 2 red onions, cut into thick rings, 1 clove garlic, sliced, 2 long red peppers, seeded and cut into rings, 2 long green peppers, seeded and cut into rings, 2 long green chiles, seeded and diced, 1 heaped teaspoon ground cumin, 1 level teaspoon ground cinnamon, generous splash of sherry, 2 large vine-ripened tomatoes, skinned, seeded and diced, 2 ounces bulgur, washed, 1 1/2 cups chicken stock, 1 stick cinnamon, 2 star anise, few sprigs thyme, 2 1-pound chickens, sea salt, freshly ground black pepper, 1 tablespoon olive oil, 2 ounces sucuk, sliced, 4 medjool dates, seeded and cut into quarters

Instructions:
Preheat the oven to 400°F. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften. Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil. Lower the heat, then cover and simmer gently for 5 minutes.
Meanwhile, cut the chickens into quarters and season lightly with salt and pepper.
In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over. Add the sucuk and fry until golden brown on both sides. Transfer the poussins and sucuk to the casserole dish and tuck in the dates. Cover the pan and cook in the preheated oven for 20 minutes. Taste and adjust the seasoning and serve immediately.
Let's Make a Date Muffins

Ingredients:
2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons unsalted butter, softened
9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
3/4 cup boiling water
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla

Instructions:
In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside.
Preheat the oven to 375°F. Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.
Country Harvest Stuffing

Ingredients:
4 cups each 1-inch cubed French bread and prepared cornbread
4 tablespoons olive oil
1 tablespoon dried thyme
1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
1 cup chopped red onions
1 cup chopped celery
1 tablespoon finely minced garlic
2 teaspoons dried sage leaves, crumbled
3/4 cup dried cranberries
3/4 cup chopped pecans
1/2 cup pitted prunes, quartered
1 cup defatted chicken broth

Instructions:
1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.
Ginger Cranberry Sauce

Ingredients:
16 ounces fresh cranberries, picked over and rinsed, 2 cups granulated sugar, 1/2 cup water, 1/2 cup fresh orange juice, 1 tablespoon finely chopped ginger, Finely grated zest from 1 orange

Instructions:
1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Farmland Vegetable Pie

Ingredients:
1 1/2 pounds yellow squash, cut into 1-inch pieces
1 bunch scallions, chopped, keeping greens separate
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 pound okra, trimmed and sliced
1 pound yellow tomatoes, seeded and
1/2 cup corn kernels (from 1 ear)
1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
1 cup chopped basil
1 tablespoon cornmeal (not stone-ground)
4 hard-boiled eggs, peeled and chopped
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
3/4 stick cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk plus additional for brushing

Instructions:
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
Brush crust with additional milk, then cut 3 steam vents.
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
Poached Pear Fritters

Ingredients:
1/4 cup orange juice
1 1/2 cups sugar
Zest from 1 lemon, removed in thin strips with vegetable peeler
3 tablespoons fresh lemon juice (from 1 lemon)
3 Bartlett or Anjou pears (about 1 1/2 pounds), peeled, cut in half lengthwise, and cored
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 cup beer (not dark)
1 large egg, lightly beaten
8 to 10 cups vegetable oil
"Confectioners sugar"

Instructions:
In large saucepan over moderately high heat, stir together 4 cups water, orange juice, sugar, lemon zest, and lemon juice. Bring to simmer, stirring until sugar dissolves, then add pears, cut sides up, in single layer. Reduce heat and simmer, uncovered, until pears are tender but not falling apart, about 15 minutes. Remove from heat and cool pears in poaching liquid. (Pears can be poached ahead and refrigerated in poaching liquid, covered, up to 24 hours. Bring to room temperature before proceeding.)
Remove pears from poaching liquid (reserve liquid) and slice lengthwise into 1/4-inch-thick wedges.
Strain liquid through fine-mesh sieve into small saucepan. Set over moderate heat and simmer, uncovered, until syrupy and reduced by half, about 10 minutes. Set aside.
In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, whisk together beer and egg. Whisk wet ingredients into dry.
In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, dip pear wedges into batter, transfer to hot oil, and fry until golden brown, about 2 minutes. Transfer to paper towels to drain.
Transfer pears to platter, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.