Oven-dried pear slices

Nadia - - FAST & FRESH -

Ready in 2½ hours | Serves 5 as a snack | DF | GF

2 medium, not-quite-ripe pears, washed – Pack­ham, Comice, Con­corde would all work well 1

Heat oven to 90oc fan­bake. Line two oven trays with bak­ing pa­per.


Slice the un­peeled pears thinly (about 2mm thick) and as evenly as pos­si­ble. Leave the cores in – the slices will look beau­ti­ful and it is all ed­i­ble.


Lay slices in a sin­gle layer on the trays, en­sur­ing that none over­lap. Place in the oven on the sec­ond and fourth racks so there is plenty of space in be­tween and bake for 1 hour. (You may need to turn heat down if pear browns too quickly.)


Re­move trays and turn each slice over. Re­turn to oven, swap­ping shelves, and bake for an­other hour.


Some of the slices may dry quicker than oth­ers; re­move th­ese as nec­es­sary. Once the slices are dry to the touch, turn off the oven, open the door and leave the trays in­side to cool and go crisp.


When cooled com­pletely, the dried pear can be stored in an air­tight jar, or frozen for up to 2 months in a con­tainer.

Serv­ing sug­ges­tion > Dried pears are great on a cheese plat­ter or as a nat­u­ral sweet snack in lunch boxes. They are also lovely cut up and tossed into gra­nola or muffins.

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