Pear Chips

• 1 cup sugar
• 1 small under ripe Bartlett pear
• 1 lemon, halved

1. Preheat the oven to 200F.
2. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
3. In a medium saucepan over medium-high heat, combine the sugar with 1 cup water.
4. Bring to a boil; cook, stirring occasionally, until the sugar has dissolved, about 8 minutes.
5. Reduce the heat to medium-low; keep at a simmer as you proceed.
6. Using a mandoline or a very sharp knife, slice the pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick.
7. Do not worry about removing seeds or the core (they soften during baking).
8. Squeeze lemon halves over pear slices, coating both sides with juice.
9. Place the slices in the simmering syrup; cook 2 minutes.
10. Remove the slices with a slotted spoon, and place on the prepared baking sheet about 1 inch apart.
11. Bake the pear slices until they are dry to the touch, about 2 hours.
12. Using a small offset spatula, loosen the edges of the slices; use your hands to peel the pears from the sheet, then flip them over.
13. Return to the oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.Chips can be kept in an airtight container at room temperature, layered with parchment paper, up to 2 days.
14. A pear is very thinly sliced and coated with lemon juice to keep it from turning brown.
15. The pear slices briefly cook in simple syrup.
16. The slices are then baked in a single layer at a low temperature for a little more than 2 hours.

sugar, under ripe bartlett, lemon

Taken from www.epicurious.com/recipes/food/views/pear-chips-390087 (may not work)