Dried Pear Crisps Recipes

DRIED PEAR CRISPS

Steps:

• Preheat oven to 275°F. Mix sugar and spices in small bowl. Place pear slices on rack set over baking sheet. Sprinkle with spiced sugar. Bake until almost dry, about 1 hour. Cool. Store airtight up to 2 days.

SLOW-ROASTED PEAR CHIPS

Steps:

• Very thinly slice pears lengthwise with a mandoline or chef's knife and place in a single layer on parchment-lined baking sheets. Bake in a preheated 225 degrees oven 1 1/2 hours. Flip slices and continue baking until darkened slightly and edges have curled (they should still be pliable), 1 to 1 1/2 hours. Transfer to a wire rack and let stand until cool and crisp. Store at room temperature in an airtight container up to 1 week.

DOUBLE PEAR CRISP

Steps:

• Preheat oven to 375 degrees.
• Cut out and discard stems and cores from dried pears.
• Chop into 1/2-inch pieces to yield about 1 cup.
• In a small saucepan, bring the dried pear pieces and pear juice to a boil.
• Reduce the heat and simmer until the pears are tender, about 10 minutes.
• Meanwhile, core the fresh pears, chop into bite-sized pieces and place them in a 1-1/2-quart or 8-inch square baking dish.
• Melt butter in large saucepan and remove it from the heat.
• Add the brown sugar, oats, cinnamon and nutmeg.
• Stir to coat the oats evenly.
• When the dried pears are tender, pour them with their cooking liquid over the fresh pears in the baking dish.
• Top with the oat mixture.
• Bake uncovered for 45 minutes or until topping is crisp and brown.
• Serve warm with optional ice cream or whipped cream.

OVEN-DRIED PEARS

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.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

PEAR CRISPS WITH DRIED SOUR CHERRIES

Steps:

• 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.
• 2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.
• 3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
• 4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.

CRANBERRY AND PEAR CRISP

Steps:

• In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.