Pear leathers

Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins
Yields8 Servings
Category, DifficultyBeginner
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Ingredients

3 ripe pears, peeled, cored, cubed (approx. 500g pear flesh)
2 tsp lemon juice
tsp ground cinnamon (optional)
Notes
Cooking times will vary depending on your oven and the thickness of your pureé. If, after 5 hours of baking, your pureé is still quite wet, increase the oven temperature to 80°C (60°C fan) and continue cooking until it’s dry to the touch.
Recipe created for Australian Pears by Louise Keats

Method

1

Preheat oven to 70°C (50°C fan). Line 2 large baking trays with baking paper and set aside.

2

Place pears and lemon juice into a saucepan and cook over a medium heat for about 5-8 minutes, covered, or until completely tender.

3

Remove from heat. Add cinnamon (optional) and, using a stick blender directly in the saucepan, blend until very smooth (If you prefer, you can transfer to a heat-proof food processor or blender to process until very smooth, then return to saucepan).

4

Return to stovetop and cook, uncovered, on a low-medium heat for about 20 minutes or until pear mixture is slightly thickened and reduced.

5

Transfer mixture onto prepared baking trays. Using an offset spatula, spread mixture evenly across baking paper (2-3mm thickness). Mixture will thin out during baking. Bake for 6-8 hours or until pureé is dry to the touch and pliable (see Tip). Set aside to cool completely on trays.

6

Using scissors, trim ends off dried pear mixture and cut into 8 strips, then roll up to serve.

Ingredients

 3 ripe pears, peeled, cored, cubed (approx. 500g pear flesh)
 2 tsp lemon juice
  tsp ground cinnamon (optional)
Notes
 Cooking times will vary depending on your oven and the thickness of your pureé. If, after 5 hours of baking, your pureé is still quite wet, increase the oven temperature to 80°C (60°C fan) and continue cooking until it’s dry to the touch.
 Recipe created for Australian Pears by Louise Keats

Directions

1

Preheat oven to 70°C (50°C fan). Line 2 large baking trays with baking paper and set aside.

2

Place pears and lemon juice into a saucepan and cook over a medium heat for about 5-8 minutes, covered, or until completely tender.

3

Remove from heat. Add cinnamon (optional) and, using a stick blender directly in the saucepan, blend until very smooth (If you prefer, you can transfer to a heat-proof food processor or blender to process until very smooth, then return to saucepan).

4

Return to stovetop and cook, uncovered, on a low-medium heat for about 20 minutes or until pear mixture is slightly thickened and reduced.

5

Transfer mixture onto prepared baking trays. Using an offset spatula, spread mixture evenly across baking paper (2-3mm thickness). Mixture will thin out during baking. Bake for 6-8 hours or until pureé is dry to the touch and pliable (see Tip). Set aside to cool completely on trays.

6

Using scissors, trim ends off dried pear mixture and cut into 8 strips, then roll up to serve.

Pear leathers

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