Serves: 10
Total Calories: 82
Bring the water and sugar to a boil in a large saucepan over medium-high heat, stirring frequently to dissolve the sugar. Reduce the heat to low.
Meanwhile, use a mandoline or vegetable slicer to slice the pears into lengthwise slices about 1/16 inch thick, or as thin as possible (remove and discard any seeds). Add the pear slices to the water and sugar mixture, one slice at a time. Cook for 10 minutes, or until the pear slices are transparent. Remove the saucepan from the heat and allow the pear slices to cool in the syrup.
Preheat the oven to 275°F. Line a baking sheet with parchment paper or a silicone baking mat.
Using tongs, remove the pear slices from the syrup and place them in a single layer on the prepared baking sheet. Pat the slices dry with a double layer of paper towels. Bake the pear slices for 30 to 40 minutes, or until they are dry. (To test for doneness, remove a pear slice from the baking sheet and allow it to cool. If it is not crisp, then bake the pear slices a little longer, checking every 15 minutes to see if they’re done.) The Pear Chips can be stored in an airtight container in a cool, dry place for up to 2 days.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Pear Chips recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
