Cocoa Pear Crisps
- 3 very firm pears
- 3 tablespoons sugar
- 3/4 teaspoon powdered galangal, optional
- 1/4 teaspoon ground ginger (if not using galangal, increase this to 1 teaspoon)
- 3/4 teaspoon cinnamon
- 2 tablespoons cocoa
- Preheat oven to 275u0b0F. Halve each pear and use a melon baller to scoop out the core (including the stem).
- Set a mandoline to the 1/8-inch setting, and slice each pear half into about 10 very thin slices. Occasionally, the 1/8-inch setting will cause the pears to mush or crumble. In this case, the 1/4-inch setting will work, though the crisps will need an extra 15 minutes or so in the oven.
- Mix sugar and spices in small bowl. Place pear slices on rack set over baking sheet. Alternatively, place slices on silpat-lined baking sheet. Sprinkle the tops with spiced sugar. Bake until almost dry, about 1 hour, turning the slices over and the sheets around half way through to ensure even baking. Cool on rack or sheet. Store airtight up to 2 days.
sugar, powdered galangal, ground ginger, cinnamon, cocoa
Taken from food52.com/recipes/3160-cocoa-pear-crisps (may not work)