Pear Crisps: Sam’s kitchen
OVEN TEMPERATURE 110°C
225°F GM 1/4 or your lowest setting as they ‘dry’ rather than bake
6 medium sized firm pears
Dark Chocolate Sauce: 100g dark chocolate, chopped
100g double cream
Pear Crisps 1. Wash and dry the pears. Cut in to thin slices, about 2-3 mm thickness. If they are very thin they dry quickly but don’t hold the shape well. If they’re thicker they take longer to dry out.
2. Place slices on a cooling rack and in the oven. This allows the air to circulate and they will dry out quicker and more evenly. If you don’t have a suitable cooling rack use baking trays, just remember to turn the slices frequently.
3. Check on the slices after 30 minutes and then at intervals of about 20 minutes after that. Remove the slices as they dry out. Allow to cool. If you find they are not crisp after they cool just pop them back in the oven for a little longer. Once cool store in an airtight container.
4. For the dark chocolate dip, heat the double cream and butter to a simmer. Remove from the heat and add the chocolate. Stir until all melted. Set aside to cool or serve warm. The pears also look great as decoration for cakes or cupcakes. If you have dip left, dunk biscuits, marshmallows and strawberries in!