I love to make oven dried pears with the over-ripe fruit languishing at the bottom of the fruit bowl. One of my first blog posts last year was oven dried apples. I’ve found that it’s best to cook pears and apples separately as the pears have a higher water content and therefore take a little longer to dry out. They’re quite nice to munch on with a cup of tea. I think they’d make a beautiful addition to a cheese plate, too.
This week, I used the oven dried pears to decorate a spiced pear and almond cake, one of my son’s favourite cakes. He broke his collarbone playing rugby, and I am trying my best to cheer him up by cooking all his favourite things (he’s a fussy eater, so this is no mean feat)! The kids came home from school, all wet from the rain, and we had afternoon tea together and chatted about our day. I do treasure these times, as I fear it won’t be too long before they’d rather hang out with their friends.
Here’s the recipe for the cake if you’d like to make it for your family. https://atamandastable.com.au/spiced-pear-and-almond-cake/
PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Oven Dried Pears
- 4 pears, any variety, washed and thinly sliced
- 1/2 lemon, juiced
- Preheat oven to 110° C (90° C fan-forced) and line two baking trays with paper.
- Toss the sliced pears gently in the lemon juice.
- Arrange the pears on the trays and cook for approximately two hours until the pears have dried out. The thinner the slices, the quicker they will dry out. I like to leave the cooked slices in the oven overnight.
- Remove from the oven and eat, or when completely cool, store in an airtight container.