Nutrition Facts
8 servings
8
Recipe for Crystal Pears
Translucent pear slices that will make quite an impression. A very poetic name for thin slices of pears that are truly very simple to make. You need good pears and especially a mandoline (be careful with your fingers!). Perfect for decorating your dessert plates or simply for an appetizer.
Ingredients
1 Conference type pear
200 Sugar
20 Water
½ Lemon
Directions
1
Prepare a syrup by boiling water, sugar, and lemon juice in a saucepan.
2
Wash and dry the pears. Do not peel them.
3
Using a mandoline (be careful with your fingers!), slice them into 1 to 2 mm thick slices, keeping the skin and the tail. Preheat your oven to 100°C.
4
Dip the slices of pears one by one, being careful not to let them overlap. Let poach for 1 to 2 minutes. The pears should be translucent.
5
Place the pears on a baking sheet lined with parchment paper. Then put your baking sheet in the preheated oven for about 1.5 hours. That is enough; some recipes mention 6 hours, but I find that completely unnecessary.
6
Finally, let it cool to room temperature. Store in a glass container. Ideal for decorating your pastries or panna cotta or fruit mousse.
Ingredients
Ingredients
1 Conference type pear
200 Sugar
20 Water
½ Lemon
Directions
Directions
1
Prepare a syrup by boiling water, sugar, and lemon juice in a saucepan.
2
Wash and dry the pears. Do not peel them.
3
Using a mandoline (be careful with your fingers!), slice them into 1 to 2 mm thick slices, keeping the skin and the tail. Preheat your oven to 100°C.
4
Dip the slices of pears one by one, being careful not to let them overlap. Let poach for 1 to 2 minutes. The pears should be translucent.
5
Place the pears on a baking sheet lined with parchment paper. Then put your baking sheet in the preheated oven for about 1.5 hours. That is enough; some recipes mention 6 hours, but I find that completely unnecessary.
6
Finally, let it cool to room temperature. Store in a glass container. Ideal for decorating your pastries or panna cotta or fruit mousse.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH