Pear Crisps

A delightful baked snack and so easy to make, these pear crisps are crunchy, naturally sweet and flavorful. Put out a bowl and watch them disapPEAR. 🍐

Every holiday season, we are gifted with a box of apples, oranges and pears. The apples and oranges get eaten but often the pears languish in the refrigerator since they aren’t really anyone’s favorite fruit. 

But now I’ve found a way to make sure they are enjoyed! Thinly sliced on a mandoline and baked in a slow oven, they come out crispy and delicious. Plus, bonus! If they don’t get eaten right away, they are good for quite a while, stored in an airtight container. 

Pear Crisps

These don’t have any additional ingredients because adding sugar, even a sprinkle, tends to make the pear slices sticky and harder to get crispy. You could add a sprinkle of ground cinnamon which doesn’t affect the moisture levels, if you are so inclined. 

Ingredients

Just-ripe firm pears  – I bake two at a time which fit nicely on my two large pans, once sliced

Method

Preheat your oven to 248°F/230°F fan or 120°C/100°C fan and prepare your baking pans by lining them with baking parchment or silicone liners. 

Trim the bottom of the pears. 

Hold the stem end of each pear and slice (about 1mm thick) as uniformly as possible. This is easiest with a mandoline. You will end up with the little stem ends as the cook’s bonus to eat while the slices bake. 

Lay out the pear slices on the prepared baking pans ensuring that none of the slices are overlapping.

Bake in the preheated oven for 1 hour.

After 1 hour, turn the pear slices over and return them to the oven for a further 1 hour. 

After they have finished cooking, turn the oven off but leave the pans in the oven for a further hour so the pear slices become fully crisp. 

Once completely cooled, the pear crisps should be stored in an airtight container, to keep them crunchy.

Enjoy! 

It’s Sunday FunDay and today we celebrating National Pear Month. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Arugula and Pear Salad from A Day in the Life on the Farm
• Brûléed Posset-Filled Pears from Culinary Cam
• Gluten free Frangipane Pear Tarts from Sid's Sea Palm Cooking
• Pear and Cherry Sourdough Bread from Karen's Kitchen Stories
• Pear Crisps from Food Lust People Love
• Protein Packed Winter Veggies & Fruit Salad from Sneha's Recipe
• Roasted Pear & Beet Salad from Amy's Cooking Adventures

 

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