Candied Pear Slices

This was my first time trying out this technique. If I were to do it again I would slice my pears to thinner slices, as the candy processing would go faster with less of the sugar burning. However, if you are trying to achieve this rustic look I will explain the steps I took to accomplished this look.

I used a sharp knife rather than a mandoline slicer. This prevented me from getting even slices to help with the process and prevent the uneven cooking of the sugar and the pears. I used regular granulated sugar then added gel food coloring, I chose kelly green by Wilton, and mixed them together by hand. (I would suggest wearing gloves for this or your hands will be stained from the dye). I coated both sides and laid them on a parchment lined baking sheet. Then I placed them into a preheated 300 degree Fahrenheit oven.

I would also suggest that you do not add as much sugar as I did because I had a huge mess when the sugar started to melt.

When the sugar started to bubble, I removed them from the oven and changed the parchment paper. I then flipped over the pears to their other side, set my oven to the dehydrate setting, and placed them back into the oven. This step kept the sugar warm but helped the pear slices to dry out. They stayed in that setting for at least 30 minutes (maybe even longer) I did flip them about halfway through.

I removed the pears from the oven and placed them onto a new sheet of parchment paper and allowed them to cool fully. Had I sliced them evenly and thinner they would have been more uniform in color. I was going for a rustic look themed cake so They worked for what I had in mind or else I would have started the whole process over.

The cake is a simple white cake recipe, filled with a sweet cream cheese filling, then iced in marscapone cheese buttercream. I did a rough ice and drug the spatula into the top to create dimension. T he evergreen stems were cut from my rosemary bush and were added to bring in that extra touch that says Christmas.

Just look at those beautiful evened layers and the delicious cream cheese filling. This is not an overly sweet cake for those needing all that sugar, but it is mouthwatering and will cause a temptation for another slice.

In closing, I learned from this process was to cut thinner and more even slices of pears, use less sugar. ) I may attempt to melt the sugar and food coloring into a deep pan and simmer the pears within the mixture then place them into the oven to start the dehydrating process. This will create a more stained glass look and prevent any browning.

SIDE NOTE: These can be stored in an airtight container with parchment paper between the layers for a few days so they can be made ahead of time and ready for when you want to decorate.