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1
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
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2
In a large bowl, gently toss the pear rings with 2 tablespoons of the sugar and the salt, until coated.
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3
Lay the slices of pear in a single layer on the prepared baking sheet and roast for 8 minutes.
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4
Flip the slices over and continue to roast until the pears are just tender, 6 to 8 more minutes.
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5
Place the pears in the refrigerator to cool to room temperature.
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6
Line a baking sheet or large platter with paper towels.
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7
Toss the remaining 1/2 cup sugar and the cinnamon in a medium bowl and set aside.
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8
Fill a large skillet about 2 inches deep with oil.
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9
Heat over medium heat until the oil reaches 350 degrees F on a deep-frying thermometer.
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10
In a large bowl, whisk the flour and cornstarch together.
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11
Slowly add the beer, whisking constantly, and mix until perfectly smooth.
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12
Dip 6 pear slices in the batter, taking care to completely coat each slice, and quickly drop them into the hot oil.
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13
Fry until crisp and light golden brown, about 2 minutes on each side.
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14
Remove the slices with chopsticks or a slotted spoon and transfer to the paper towels to drain.
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15
Repeat with the remaining pear slices.
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16
While warm, toss the slices in the cinnamon-sugar and serve immediately.
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17
Discard any remaining batter.
