PEARS
The following recipes show you why Pears are such a great fruit to dehydrate! With an Ezidri dehydrator you can create dried pear slices in no time at all! Dried pears make a great snack and are also delicious on a platter with your favourite cheeses or on top of your ice-cream! They are also fantastic when rehydrated & used in a variety of recipes like rollups, pies, cakes & more!
Simply click on the dish you're interested in to go to that recipe:
* How to dry Pears
* Lamb Chops with Pear & Banana
* Marinated Chicken & Pear Salad
* Mixed Fruit Coffeecake
* Pear & Ginger Sponge
HOW TO DRY PEARS
Pears are so easy to dry! Simply peel, core & cut into 5mm slices. If your pears are firm you can use your Hillmark Apple Peeler Corer Slicer to make this preparation quick & easy.
If you want to prevent browning, place the slices into a bowl & cover with lemon juice or unsweetened pinepple juice for 2-3 minutes. This doesn't affect the taste in any way, pears are still delicious when not pretreated!
Then simply place the slices on your Ezidri dehydrator trays, making sure the slices aren't touching. Dry for 10-12 hours at 55 deg C (Snackmaker - Medium). When dry, the slices should be leathery, with no visible signs of moisture.
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LAMB CHOPS WITH PEAR & BANANA
Ingredients
6 dried pear slices
6 dried banana slices
8 lamb loin chops
2 Tbsp oil
1 tsp dried rosemary
1 Tbsp dried mint
2 Tbsp thickened cream
1/4 tsp salt
freshly ground black pepper, to taste
Method
Chop pear & banana slices with scissors. Barely cover with boiling water & leave, covered, for 30 minutes.
Remove fat from lamb chops. Heat oil in a frypan, quickly stir in rosemary. Add lamb chops & fry for approximately 10 minutes on each side. Remove chops from frypan and keep hot. Sprinkle mint on the dried fruit, add fruit & soaking liquid to pan, combine with the pan juices. Simmer for 3 minutes, stirring. Add seasoning & cream. If preferrred, put the sauce through a blender.
Warm through & serve on top of lamb chops and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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MARINATED CHICKEN & PEAR SALAD
Ingredients
1 large BBQ chicken
200g dried pear halves
Marinade
1/2 cup olive oil
1/4 cup orange juice
2 Tbsp red wine vinegar
3 whole cloves
2 whole bay leaves
2 Tbsp pine nuts
1/4 dried raisins (optional)
1/2 tsp finely chopped red chilli
Salt & pepper, to taste
Salad
1 coral lettuce
1 mignonette lettuce
1 bunch roquette
2 Lebanese cucumbers, thinly sliced
1 small Spanish onion, thinly sliced
Method
Cut chicken & separate breast & legs. Remove bones & cut into wide strips. Place neatly into a flat-based, non metal container. Place pear halves over the chicken.
Combine marinade ingredients in a bowl, whisk well and pour over chicken & pears. Cover & refrigerate for 2 hours or more. Turn chicken & pears after 1 hour, so top pieces sit in marinade.
Toss together the prepared salad vegetables, and place on a suitable platter. Arrange chicken strips & pear halves over salad. Spoon over the raisins & pine nuts.
Whisk the remaining marinade, adding a little extra oil & vinegar if needed. Pour over the salad & serve immediately, then enjoy!
Recipe courtesy of The Complete Dried Fruit Cookbook, by Angas Park.
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MIXED FRUIT COFFEECAKE
Ingredients
1 1/2 cups mixed dried pears & other fruits
boiling water
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs
3/4 cup milk
1 cup dark brown sugar, packed
1 Tbsp all-purpose flour
1 Tbsp cinnamon
1/2 cup chopped nuts
1/4 cup butter, melted
Icing sugar
Method
Heat oven to 180 deg C.
Cover dried fruits with boiling water & let stand for about 15 minutes; drain well & chop finely. Mix together 2 cups flour, baking powder & salt. With a mixer, beat butter & sugar until light & fluffy. Add vanilla & eggs and beat well. Add milk to creamed butter mixture alternately with flour mixture. Stir in chopped fruits.
Combine brown sugar, 1 tablespoon flour, cinnamon & chopped nuts. Spoon 1/3 of the batter into a greased & floured loaf tin & sprinkle with 1/2 of the brown sugar mixture. Drizzle 1/2 of the melted butter over the top & repeat process. Top with remaining batter, spreading the top smoothly.
Bake for about 1 hour, or until a knife inserted into the cake comes out clean. Cool for 15 minutes before removing from pan.
Cool completely, sprinkle with icing sugar, slice & enjoy with a freshly made cuppa!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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PEAR & GINGER SPONGE
Ingredients
2 cups dried pears
2 Tbsp soft brown sugar
2 Tbsp chopped preserved ginger
1 cup self-raising flour
1/4 cup caster sugar
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup butter, melted
1/2 cup milk
Method
Barely cover dried pears with cold water; soak overnight, drain. Place in a greased 20cm x 20cm (8in x 8in) cake tin.
Sprinkle drained pears with soft brown sugar & ginger.
Mix flour, caster sugar, cinnamon & salt. Make a well & pour in the melted butter & milk.
Pour mixture over pears & bake in a moderate oven at 180 deg C for 40 minutes until cooked.
Serve with whipped cream, or ice-cream or both and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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