Dried Pears Recipes

Steps:

• In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use.
• Peel, core and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8 of an inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly.
• Lay 1 (14 by 14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and two more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions.
• Remove the fruit from filters and store in an airtight container in a cool dry place.

Steps:

• Heat oven to 225 degrees. Line a pan with parchment. Cut each pear lengthwise into 1/8- to 1/4- inch-thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar.
• Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 to 2 1/2 hours. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 2 days or frozen, up to 6 weeks.

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, whisk together apple cider, 2 tablespoons sugar, and butter. Add pears, dried cherries, prunes, and lemon zest and juice; toss to combine.
• Cover with aluminum foil, and bake 15 minutes; remove foil and continue to bake, tossing once, until fruit is tender and beginning to brown, 20 to 25 minutes more.
• In a small bowl, whisk together sour cream and remaining tablespoon sugar. Serve warm, or at room temperature, with sweetened sour cream.

Steps:

• Cover dried pears with 2 c.
• hot water and let soak 30 minutes.
• Drain pears and snip into small pieces.
• Sift dry ingredients together (except sugar).
• Combine in another bowl sugar, butter, egg, 1/4 c.
• water and orange juice.
• Mix well; add dry ingredients.
• Stir in pears and pecans.
• Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured.
• Bake at 350F for 55-60 minutes.
• Cool 10 minutes on a wire rack; remove from pan and cool completely on rack.
• Makes 1 loaf.
• May be frozen.

Steps:

• Combine water and sugar in a pot on high heat. Bring to a boil and boil for 3 minutes or until a light syrup forms. Add lemon juice and reduce heat to low. Continue to cook until the syrup is barely simmering.
• Preheat oven to 200°F.
• Slice pears into 1/8 inch (3mm) slices lengthwise. Use either a serrated knife or a mandoline. Add pear slices to the sugar syrup and poach for 3 to 4 minutes or until the cslices are slightly translucent.
• Remove slices with a slotted spoon and drain any syrup back into the pot. Place pear slices on parchment paper lined baking sheet. Place in the miffle of oven and dry for 2 hours or until they are firm but with a little flexibiilty and not quite dry to the touch.
• Cool and store pear slices in an airtight tin.