Dehydrated Asian Pears-a Sweet Fall Snack

 

This is the year we were happy to drive to the farmer to find seasonal produce. Asian Pears grow in West Virginia, though a late frost dampened local harvest. On a pretty October day, we drove some 140 miles to an orchard in the eastern part of our state to score a peck of the just picked fruit.

Asian Pears keep for several weeks if stored in a cool place. They are a firm fruit, full of moisture and fiber.  

Dehydrating these pears intensifies the flavor, producing a sweet and chewy snack. Because the skin of the fruit is strong, the pears are easy to slice. My oven has a dehydrating function that sets the temperature down to 150 F. An electric dehydrator circulates the air, producing the same result. I dehydrate the pears for 4 or 5 hours, so they are still moist but oh so sweet! I store in air tight containers, leaving only one at a time at room temperature. It is such a treat to open the container and grab a handful of the finished pears.

Here's how I prepare them:

 

 

Wash and core the fruit.

 

Slice thin slices, 1/8-1/4 inch thick.

Place on parchment lined baking sheets. Season with cinnamon and nutmeg.

 

 

Place trays in oven. Baked at 150 F for 4-5 hours. Rotate trays. Turn fruit with spatula midway.

Cool slightly and store in air right containers.