Pear Paper

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 4 beurre bosc pears, cut into small pieces
  • 100 g ( 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 ( 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.

Plants to Finish


Young, green pine needles, fresh from the tree