1 Rinse pears, wipe dry, halve, quarter and core.
2 Chop 1 pear coarsely, add with the chestnuts to a tall container and puree with an immersion blender. Cut the remaining pear quarters into thin slices.
3 Separate the eggs. Put egg whites with salt in a bowl and whisk until stiff with a hand mixer.
4 Put yolks in another bowl with 5 tablespoons of canola oil. Beat until fluffy with the hand mixer.
5 Sift flour over yolk mixture and stir in with the chestnut puree and pear juice.
6 Fold in beaten egg whites with a whisk. Let batter rest 10 minutes.
7 Meanwhile, heat a waffle iron and brush with the remaining canola oil. Cook the batter in 6 portions to golden brown.
8 Dust 1 waffle with powdered sugar and feed along with the pear slices. Freeze the remaining waffles and reheat to serve.