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1
Put 2 cups water into a pan with the sugar and cloves and bring to a boil over gentle heat.
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2
Keep the syrup at a bare simmer.
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3
Peel, halve, and core the pears, then add to the syrup and poach gently for 10 minutes.
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4
Remove from the heat and let the pears cool in the syrup.
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5
Once cooled, place in the refrigerator.
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6
On a lightly floured counter, roll out half the dough as thinly as possible, no more than 34 inches thick.
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7
Transfer to a baking sheet lined with waxed paper and refrigerate.
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8
Roll out the remaining dough in the same way, then layer on the other rolled-out sheet in the refrigerator, with a sheet of waxed paper in between.
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9
Drain the pears and cut into 34-inch dice.
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10
Cut the crepe into pieces just big enough to wrap the pear pieces.
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11
Roll each pear dice in snipped mint, then wrap in a crepe piece.
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12
Cut the dough into 3 1/4-inch squares.
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13
Place a crepe-covered piece of pear in the center of each dough square, then bring the sides of the square up over the top and pinch the edges together to seal.
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14
Refrigerate for 10 minutes.
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15
Heat the oil in a deep-fat fryer or deep, heavy pan to 340F.
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16
Cook the packages, in batches of 810 at a time, in the hot oil for 4 to 5 minutes, until nutty brown in color and crisp.
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17
Drain on paper towels; keep hot while cooking the rest.
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18
Serve the little packages hot, dusted with granulated sugar.
