Pear Butter Chicken And Waffles

Pear Butter:

1. Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears.

2. 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.

3. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of chunky applesauce. Set aside.

Waffles:

1. Preheat a waffle iron according to the manufacturer’s instructions.

2. In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.

3. 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.

4. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.

Whipped Cream:

1. 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.

Chicken:

1. Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350 degrees F.

2. 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.

3. 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.

4. 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.

5. 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.

6. Enjoy!