Gastronomixs

Crunchy pear crisps

If you use the centre of the pear to make these crisps, you can create a very recognisable shape.

Crunchy pear crisps

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Ingredients

2

 

Conference pears

100

g

sugar

200

g

water

Preparation method

  • Bring the sugar and water to the boil.
  • Cut the pear into very thin slices using a food cutter or Japanese mandolin.
  • Leave the pear slices to briefly poach in the syrup until translucent.
  • Spread them out on silicone paper and dry in a drying cabinet or oven at 60°C for 4 hours.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a crunchy garnish in a starter or salad, e.g. with goat's cheese and rocket.
  • As a component in a dessert with pear, caramel, and citrus fruits.

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