Dried pears
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Inspired by an abundance of pears we just bought at Costco, we were trying to think of a way to use them without letting them spoil. This was our first attempt at dried fruit (or vegetables), and we’ll definitely do it again. If we had enough space in our kitchen, we’d invest in a dehydrator, but for now, our oven worked great (despite needing to be on for the better part of the day). After making these, it was hard to resist eating them all in one go. We ate them as snacks, put them in salads, morning oatmeal, and more. Enjoy!
Dried pears Recipe
By
Published: February 24, 2012
- Yield: 150 dried pear pieces
- Prep: 30 mins
- Cook: 8 hrs 0 min
- Ready In: 8 hrs 30 mins
Inspired by an abundance of pears we just bought at Costco, we were trying to think of a way to use them without letting them …
Ingredients
- 10 pears firm, but ripe
- 1 gallon water room temperature
- 1 tablespoon lemon juice fresh
- 2000 milligrams vitamin C crushed
Instructions
- Wash the pears with a brush or a rough sponge.
- In a large glass bowl, place the full gallon of water, the lemon juice, and the vitamin c (powder). Stir until dissolved.
- Cut the pears in quarters. Using a melon-baller or a sharp knife, core out the seeds/rough parts from each pear slice. After you do that, cut the quarter into 3 or 4 further slices. You should get 12 to 15 slices per pear. It’s best if the slices are as thin as possible with an even thickness.
- As you complete each pear, place the slices in the bowl of water to soak.
- Soak for 1 to 2 hours. Pre-heat oven to lowest possible setting (our’s went to 170 F) right before you are ready to begin baking.
- Prepare a baking dish by putting a wire-rack on a cookie sheet. Drain the slices well, and arrange slices on the wire rack.
- Bake for 3 hours with the oven door slightly ajar (allows the pears to breathe). You should notice them to reduce in volume.
- After 3 hours, take tray out, and flip each of the slices, and bake for an additional 3 hours.
- Remove from oven and let cool completely. Store in vacuum bags or glass air-tight containers, in the freezer for up to 3 months (if you can manage to not eat them all within a week!).
