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Dried fruit has a much longer shelf life than fresh fruit. By drying it, you can store it and have it available to use whenever you want to prepare flavorful dishes that require fruit or whenever you desire a sweet, chewy, or crispy snack. Dried pears slices are a tasty snack food and can be rehydrated to use in recipes such as fried pies. Dried pears pair well with pork dishes such as roast pork tenderloin.
Drying Pears Naturally
Organic dried pears are those grown according to guidelines that access and monitor soil conditions and assure that no prohibitive fertilizers or pesticides are You can make organic dried pears at home using the natural, sun drying method, but it will take some time.
To prepare the pears for drying, wash them, cut the pears into quarters and remove the seeds and stem. Then thinly slice the pears and place them skin-side down on a tray. Place the tray outside and cover it with a screen or place it in your car where the sun will shine on the pan. Move the pan indoors at night and put it back outside or in the car each day until the slices. Generally, with plenty of sunshine, it will take about 3 days to get dried pear slices.
Other Methods for Dehydrating Pears
When dehydrating pears, choose pears that are ripe but still firm. Wash the pears and peel them if you desire. Place them in a bowl of water to which 1 tablespoon of vinegar or lemon juice has been added. This prevents the pears from turning dark. Slice the pears into thin, even slices. If you’re using a dehydrator, place the slices on the trays. dry at a temperature of 130 to 140 degrees for 8 to 10 hours. If you’re using an oven, preheat it to 200 degrees. Place the pear slices on cooling racks that you’ve placed on top of baking pans. You can sprinkle a cinnamon and sugar mixture over the slices at this time if you want to make a sweet treat. Bake the slices for an hour then turn them over and bake another hour. When completely cool, store them in an air tight container to have dried pear slices readily available to enjoy anytime.
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