Estas peras sencillas en su preparación son perfectas para decorar platos dulces y salados justo antes de ir a la mesa. Mil.gracias chef por esta sencilla y útil receta .
I came to YT looking for a sliced glazed pear recipe and came across this! Just subscribed, liked and now will be playing catch up, delighting myself with this chef's creations... amazing works of art! Can't wait to try his recipes. And share them with friends, of course!!!
Thank you for the classes!... To make this is addictive!... Now I have in the oven some limes; previously I 'marinated' it in a mix of gin & sugar. I don't drink alcohol but could be interesting...
Some cook to eat and some cook as art. It is like painting a Picasso vs painting a garage. These and the beets in another video will become fallen leaves strewn around the meringue mushrooms surrounding my Brioche de Noel. I am excited for the inspiration you have given me.
Hi chef! Thanks for the amazing idea! I read a lot of comments to see if somebody asked the obvious: can this be made on apples? 😂 I'll give it a try, pears are great, but I need to get fancy on apples now. Thanks a lot again
They need to be ripe, but still firm enough to be sliced with the mandolin. Since there is no addition of sugar it is important for the fruits to be just ripe enough to have a higher sugar content. Green unripe pears will result in none translucent opaque chips.
Hi chef, I’m trying these out myself, may I ask if it is important to keep at 93 Celcius? Is it ok if it goes up to 100C? It’s hard to gauge my oven... thanks
For the initial baking between the silicone mats you can go a little higher but reduce the time, for the dehydration process you want to keep the temperature low, you can leave the door of the oven slightly open so the temperature doesn't get too high.
I like using barlett pears, you cn use different kinds but make sure the frits are nice and ripe. Ripe fruit will have a higher amount of sugar, green fruits will not become nice and translucent.
Hi Ruth, the process can be used with certain vegetables. Not every vegetable will turn transluscent, but to simply dehydrate them it works. The parchment paper tends to crinkle up with the juices as the fruits dry and when that happens the fruits will also curl up and not be as nice and flat. Again, if you are simply looking at dehydrating the fruits, and not really worry about the appearance of a nice and flat chip, then the parchment paper is ok to use.
Are YouTubing silpats? Also it could be that the pear you are using is not ripe enough, pear that are green have less sugar and tend to dry without turning translucent. Also make sure the initial slices are thin enough. Hope this helps. 👍
They can be preserved for an extended period of time, but become flexible and with a more fruit leather texture. They only retain their crispness for a short period of time since they are paper thin and very sensitive to humidity. They can be returned to a low temperature oven to be crisped up again if necessary.
You can definitely try without it, it may still work as long as you cover it with the extra silicone mat. Please use well ripped pears for the best results. 👍
Yes, I've made them with blood oranges using the same process. If you are on Instagram send me a message @homechefseattle and I can send you pictures of my blood oranges.
Posiblemente al aire libre en un lugar de clima seco y de mucho sol,comoCachi,Argentina. así secan pimientos y manzanas entre otros frutos pero no sé si lucirían asi
I have made them with fuji apples before but never with green apples. Green apples have less sugar which may not help them caramelize and turn nice and translucent (same happens with pears that re not ripe enough), but I would give it a try.
@@goldybones6606 good to know, I believe the low sugar content in the apple makes it hard, green apples would probably have to be dipped in a syrup first. Thanks!
I’ve only worked with oven for this process. The silicone on top is for the fruit to bake in between without drying out, the initial baking is what will give the translucent look.
@@HomeChefSeattle thank you so much for showing us this. It’s so much easier than the sugar syrup method. Just a quick heads up that I tried this first with an oven to get it translucent, then with my dehydrator set to 165 and it worked beautifully. Thanks for the instruction. Anne from Seattle.
They need to be stored in an airtight container, just note that they will not stay crispy for an extended period of time. They will soften to more of a fruit leather texture. Except for not staying crispy they can be kept for long time.
Would you maybe keep these in a warm oven just before serving? I sure wish you bit into one of them so we could have heard the crunch. I can hardly wait to make this for my next dinner party. . These have got to be my delight of 2021!! Thank you 😊
