Sugared Pear Chips Food

SLOW-ROASTED PEAR CHIPS

Steps:

• Very thinly slice pears lengthwise with a mandoline or chef's knife and place in a single layer on parchment-lined baking sheets. Bake in a preheated 225 degrees oven 1 1/2 hours. Flip slices and continue baking until darkened slightly and edges have curled (they should still be pliable), 1 to 1 1/2 hours. Transfer to a wire rack and let stand until cool and crisp. Store at room temperature in an airtight container up to 1 week.

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 CARDAMOM PEARS

Steps:

• In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

CANDIED PEARS

Steps:

• 1. Peel and cut up a bunch of fresh pears. Measure them out to get 8 cups. Put them in a bowl and juice 1 fresh lemon on top of them. Stir til all are covered. Set aside.
• 2. Melt butter in medium size stick proof material pan.
• 3. Add sugar and water. Cook on med. high until all is blended and sugar is melted.
• 4. Then add pears and spices. Cook down on med for about 1 hour stirring constantly until tender. If they are harder cook longer. If they are softer cook less. You just need to get them to the consistancy that you like.
• 5. Put in Mason jars until 1" from the top. Cook in water bath to seal jars. Water bath is a super wide bottom pan that you fill about 2" tall in water. Then you put the mason jars down into already warm bath water and cook for approximately 10-15 min til it seals all jars.

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.