1. Boil the water and sugar with the lemon zest for about five minutes. 2. dd the pears, cut side down, and continue to boil for 8 minutes longer. 3. Using a slotted spoon, remove the pears and lemon zest and set aside. 4. Cut the abbey cheese up into little mini wedges, or just in small slices. Then coat each piece completely in flour. 5. Dip the cheese pieces in the beaten egg, then coat with breadcrumbs. 6. Repeat until all the cheese wedges are coated. 7. Heat two inches of oil over a hot stove (the oil is ready when bubbles rise around the non-stirring end of a wooden spoon). Drop the breaded cheese into the oil, taking care to keep them separate so they don't stick. 8. Fry until the croquettes are a golden color (this should take less than a minute). 9. Drain on paper towels and serve with the pear syrup as a dipping sauce (you may need to add a little water to the syrup to thin the syrup). ---------------------------------------------------------------------------
Nutrition
Ingredients
