How To Oven Dry Pears Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Bosc Pears, Comice Or Red Bartlett Pears, Unpeeled
1 tbsp: Sugar,
Directions:
fills one standard baking pan
Heat oven to 225F. 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.
Recipe by: Martha Stewart Living Sept 1998
Posted to EAT-LF Digest by Reggie Dwork on Sep 16,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Heat oven to 225F. 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.
Recipe by: Martha Stewart Living Sept 1998
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp