Sugared Pear Chips Recipes

SUGARED PEAR CHIPS

Sugared Pear Chips image

These chips are thinly sliced pears coated with sugar and baked until crisp.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 18

Number Of Ingredients 2

Ingredients

2 slightly underripe pears
3/4 cup sugar

Steps:

Preheat oven to 200 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside.
Using a mandoline or very sharp knife, slice pears lengthwise into very thin, translucent rounds (do not remove seeds or cores; they will soften after cooking).
Place sugar on a plate; dip fruit slices in the sugar, turning to coat both sides. Transfer to a baking sheet, arranging slices in a single layer.
Bake until pear edges begin to curl, about 1 hour. Turn slices over. Bake until golden brown, about 1 hour more.
Transfer chips to a wire rack, in a single layer; let cool completely and harden.

SUGARED CARDAMOM PEARS

Sugared Cardamom Pears image

Provided by Janet Johnston

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter
3 Bosc pears, peeled, cored, cut into 8ths
1/4 cup brown sugar
Pinch salt
1/4 teaspoon ground cardamom
1 teaspoon Madagascar vanilla extract
Vanilla ice cream, for serving
Crystallized ginger, for garnish

Steps:

In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

PEAR CHIPS

Pear Chips image

For the prettiest chips, use blemish-free pears that are not quite ripe. A mandoline will help make the pear slices perfectly even.

Provided by Martha Stewart

Yield Makes about 18

Number Of Ingredients 3

Ingredients

1 cup sugar
1 small underripe Bartlett pear
1 lemon, halved

Steps:

Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
In a medium saucepan over medium-high heat, combine sugar with 1 cup water. Bring to a boil; cook, stirring occasionally, until sugar has dissolved, about 8 minutes. Reduce heat to medium-low; keep at a simmer as you proceed.
Using a mandoline or a very sharp knife, slice pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place slices in simmering syrup; cook 2 minutes. Remove slices with a slotted spoon and place on the prepared baking sheet about 1 inch apart.
Bake pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen edges of slices; use your hands to peel pears from the sheet, then flip them over. Return pears to oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.

PRESERVED PEAR CHIPS

Preserved Pear Chips image

Sweet summertime in a jar. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Pears

Time 1h10m

Yield 12 6ounce jars

Number Of Ingredients 5

Ingredients

7 cups sugar
4 cups water
2 lemons, thinly sliced
2 ounces crystallized ginger, chopped
4 lbs pears, thinly sliced

Steps:

Make a syrup of the sugar and water.
Add lemon, ginger and pears.
Simmer for approximately one hour.
Pour into jelly glasses and seal.

Nutrition Facts : Calories 543, Fat 0.2, Sodium 3.6, Carbohydrate 142, Fiber 5.5, Sugar 131.4, Protein 0.8

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