Preheat the oven to 85°C. Ensure that the pear is unblemished and slice it as thinly as possible – the best result is obtained with an electric slicing machine. The pear should yield 18–24 slices, depending on the size. Lay a silpat mat on a baking sheet and cover it with a dusting of icing sugar. Arrange the sliced pear onto the icing sugar in rows. Dust the exposed sides of the pear with icing sugar to completely cover and cook in the oven for 2 hours until crisp and golden. Gently remove the sliced pears with a palette knife and allow to cool. Store in an airtight container until ready to use.
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