• 4 beurre bosc pears, cut into small pieces
• 100 g (3½ oz) unrefined cane sugar
• 8 g (¼ oz) pectin

Preheat the oven to 50°C (120°F). Put the pears and sugar in a pan with 80 ml (2½ fl oz) water and cook until the pears have broken down. Add the pectin and then purée with a blender. Spread very thinly on a non-stick mat and dry in the oven for 4 hours. Peel off the mat and cut into pieces.