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Drying/Dehydrating: How To Oven Dry Pears

Source of Recipe

Martha Stewart Living Sept 1998


List of Ingredients

2 Bosc Pears Comice Or Red -Bartlett Pears, Unpeeled
1 tb Sugar

fills one standard baking pan


Recipe

Heat oven to 225¼F. Line a pan with parchment.. Cut each pear lengthwise into 1/8 - 1/4" thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 - 1" apart. Sprinkle with sugar.

Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 - 2 1/2 hrs. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 2 days or frozen, up to 6 weeks.