Sweet Pear Chips

I love fruit decorations on cakes, cupcakes and desserts in general. so when I saw these pear chips, I fell in love with the idea. I am very happy to share this sweet and crisp idea with you because I know it will come in handy for fall/winter desserts and cakes. To achieve nice chips, use a blemish- free pear that is not quite ripe. A mandolin will be of great help to get perfectly even pear slices.

Versión en español: Chips de Pera


How to Make Pear Chips
1 cup sugar
1 cup of water
1 small underripe Bartlett pear
1 lemon, halved

1. Preheat the oven to 200˚F. line a large baking sheet with parchment paper or a nonstick baking mat (such as a silpat); set aside.

2. In a medium saucepan over medium-high heat, combine the sugar with one cup water. Bring to a boil; cook, stirring occasionally, until the sugar has dissolved, about 8 minutes. Reduce the heat to medium-low; keep as a simmer as you proceed.

3. Using a mandolin or a very sharp knife, slice the pear lengthwise as thinly as possible, make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place the slices in the simmering syrup, cook two minutes. Remove the slices with a slotted spoon, and place on the prepared baking sheet about 1 inch apart.

4. Bake with pear slices until they are dry to the touch, about 2 hour. Using a small offset spatula, loosen the edges of the slices; use your hands to peel the pears from the sheet, then flip them over. Return to the oven; bake, checking frequently, until chips are completely dry and crisp(but not browned), about 20 minutes. Chips can be kept in an airtight container at room temperature, layered with parchment paper, up to 2 days.

Makes about: 18

Note: Be patient and cook at 200˚F for 2 hours like the instructions order. I was trying to hurry because I had to decorate some cakes and I increased the temperature to 220˚F in the last 15 minutes and they over browned. The wait is worth it because the make a delicious and elegant decoration. great news is mine were not damage, they still were soft and taste great! I guess if you are looking for a darker tone then it is OK to cook longer.

Recipe to make these Spiced Pear Cupcakes, HERE.

Pear cupcake 006-1 Cupcake con chips de pera, suspiro, bizcocho dominicano Cupcake decorado, suspiro, dominicano

Mandolin y pera 
Pear chips

If you like this aluminum lemon press, get one here:


Peras en almibar 
Peras en sarten, Mari's cakes

En español: Chips de Pera

Let us not love with word or with tongue, but in deed and truth. - 1 John 3:18

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