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Pear leathers

Serves8 ServingsPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

 3 ripe pears, peeled, cored, cubed (approx. 500g pear flesh)
 2 tsp lemon juice
  tsp ground cinnamon (optional)
 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

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


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


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).


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


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.


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

Nutrition Facts

Servings 8