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

Try out these pear desserts on Food Republic:

• Perfect Poached Pears Recipe
• Poached Pear Packages Recipe
• Thai Iced Tea French Toast Recipe