Total Time
2hrs
Prep 2 hrs
Cook 0 mins

These are wonderful addition to a cheese course. Serve a few of the dried pears with a few slices of fresh pead and a blue cheese such as a buttery Gorgonzola. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.

Directions

  1. Combine water and sugar in a pot on high heat. Bring to a boil and boil for 3 minutes or until a light syrup forms. Add lemon juice and reduce heat to low. Continue to cook until the syrup is barely simmering.
  2. Preheat oven to 200°F.
  3. Slice pears into 1/8 inch (3mm) slices lengthwise. Use either a serrated knife or a mandoline. Add pear slices to the sugar syrup and poach for 3 to 4 minutes or until the cslices are slightly translucent.
  4. Remove slices with a slotted spoon and drain any syrup back into the pot. Place pear slices on parchment paper lined baking sheet. Place in the miffle of oven and dry for 2 hours or until they are firm but with a little flexibiilty and not quite dry to the touch.
  5. Cool and store pear slices in an airtight tin.

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