Oven-dried Pear Slices
Wafer-thin dried pear slices make a gorgeous edible decoration for cakes and desserts (they are also great to add to your muesli) and now is the time to make them while pears are in season.
To oven-dry pear slices, first use a mandolin to slice the pears very thinly—firm ripe beurre bosc and josephine pears work best because of their lower moisture content. Brush the slices lightly, but thoroughly, on both sides with a little fresh lemon juice and then place on a wire rack over an oven tray. Place in an oven preheated to 80°C (or 60°C fan-forced) and leave to dry for 1½-4 hours (the time will depend on the thickness of the slices and the juiciness of your pears), turning every hour or so, until dry and crisp (you can also just dry them until they are still a little pliable). Cool them on the rack and then store in an airtight jar or container at room temperature (or in the fridge if still a little pliable) for up to 2 weeks. If they soften on storing, you can refresh them in an oven preheated to 80°C (60°C fan-forced) for 20-30 minutes or until they regain their original crispness before using.