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Credit: Leslie Eckert, CEPC, CCE, academic director of culinary and pastry art programs, The Art Institute of Raleigh-Durham, Durham, N.C.
Sizzle, Fall 2013
112 g simple syrup
1. Slice each pear in half. Do not peel, core or remove stem.
2. Using mandolin or meat slicer, slice each pear half into 1/16-inch slices.
3. Dip sliced pears in syrup.
4. Place slices between two Silpats. Bake at 225°F until pears are crisp. Or, place on oiled dehydrator trays and dry according to manufacturer’s instructions.
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