Check out our Candied Glass Pears for an ultra-easy garnish or decoration! We used this bunch to adorn our Pear and Almond Torte with Fresh Pear Coulis.
Add 1 cup (200 grams) sugar to 2 cups water (500 ml) to a heavy-bottomed saucepan. Bring to a boil and add food coloring, the more color you add the more intense the color of your pears.
Carefully slice firm-fleshed pears to approx. 1-1.5 mm on a Mandoline Slicer. Add the pears to the boiling syrup and reduce the heat to medium and cook for 10 minutes. Turn off the heat, slide off of the burner and allow the pears to soak in the syrup between 1 hour and overnight. (Pears shown were soaked overnight).
Preheat the oven to 200°F/93.3°C and line sheet pan(s) with parchment paper. Remove the pears from the syrup allowing the excess liquid to drip off. Lay the pears out onto the parchment lined sheet pans.
Allow the pears to cook in on the oven for 2 hours, checking at 30-minute intervals. The pears should remain flexible, you don't want them turning into chips. They will harden even more after removing them from the oven.