Pear Chips

Pear Chips

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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


2 pears
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.

Sizzle - Fall 2013 Issue


10 servings


Dessert, Sizzle

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