Slow Roasted Pear Chips Food

PEAR CHIPS

Steps:

• Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
• In a medium saucepan over medium-high heat, combine sugar with 1 cup water. Bring to a boil; cook, stirring occasionally, until sugar has dissolved, about 8 minutes. Reduce heat to medium-low; keep at a simmer as you proceed.
• Using a mandoline or a very sharp knife, slice pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place slices in simmering syrup; cook 2 minutes. Remove slices with a slotted spoon and place on the prepared baking sheet about 1 inch apart.
• Bake pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen edges of slices; use your hands to peel pears from the sheet, then flip them over. Return pears to oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.

SUGARED PEAR CHIPS

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside.
• Using a mandoline or very sharp knife, slice pears lengthwise into very thin, translucent rounds (do not remove seeds or cores; they will soften after cooking).
• Place sugar on a plate; dip fruit slices in the sugar, turning to coat both sides. Transfer to a baking sheet, arranging slices in a single layer.
• Bake until pear edges begin to curl, about 1 hour. Turn slices over. Bake until golden brown, about 1 hour more.
• Transfer chips to a wire rack, in a single layer; let cool completely and harden.

PRESERVED PEAR CHIPS

Steps:

• Make a syrup of the sugar and water.
• Add lemon, ginger and pears.
• Simmer for approximately one hour.
• Pour into jelly glasses and seal.