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Foodxperience

Crystal pear

For this recipe, our FoodXperience chef Garry used the Droogoven (62011810) and drying sheets (62166260).

This dehydrator is the perfect tool for drying fruit, vegetables, herbs, meat, fish, and so on. In our kitchen, we love to use this dehydrator. The airflow is perfect and contributes to the best result. The maximum drying temperature is 70˚C. Want to dry for a longer time? No problem. Feel free to let the oven do its work overnight. It is ideal to use silicone 'drying sheets' in this oven. These are air-permeable and washable. Ideal for, for example, meringue or drying a liquid mass.

Equipment needed for this recipe:

  • Dehydrator
  • Mandoline

Ingredients

200gSugar
5gwhite vinegar
70gWater
37gGlucose syrup
hand pears (not too ripe)

Preparation

  1. Slice the pears (with skin) thinly on a mandoline.
  2. Place on a drying sheet with another drying sheet on top.
  3. Place a rack or plate on top so the pears stay flat and don't curl up.
  4. Dry at 70°C. Preferably overnight.
  5. Remove the rack or plate and the top drying sheet. Dry for another 2 hours.
  6. Mix sugar, water, and vinegar.
  7. Heat gently until the sugar is dissolved.
  8. Add the glucose syrup and heat to 157°C.
  9. Remove the pan from the heat.
  10. Dip the pear slices in the sugar mixture and let harden into crispy pear (delicious on a dessert or cocktail).