An easy recipe for no-fuss, oven-roasted candied pear slices! These chewy pear slices get a caramelized sugar coat. They are great for salads, as a sweet treat or for decoration.
Recently I found candied pear slices in my baby spinach salad, in good company with pecans and crumbled gorgonzola. After I picked and enjoyed all the sweet pieces, piled up on my fork with the nuts and cheese, it came to my mind, what if the pieces would be bigger slices and the thin sugar coating would be a thicker like a candy? That would be dessert. You see I didn’t spend a second thought about the greens… This is how my brain works.
These candied pear slices are a promising start into a sweet new year. Although I have this creeping suspicion that everyone around me is demonizing calories, cutting carbs or fat or food altogether lately. Yes, it’s January and aka “let’s put yourself on a diet” month. To blame are the holidays, excessive enjoyment of red wine and those new years resolutions. I am doubtful… do we have to take such drastic steps? I might be an optimist but I am full of hope everything will be alright in the end if I just cut back the chocolate and start loving my salad again.
- 3 pears
- one or two handfuls granulated sugar
- Preheat oven to 170 C/ 340 F and line a large baking sheet with parchment paper.
- Slice the pears: very thin leads to a candy-like outcome and a little thicker slices are rather chewy. Works best with a mandolin and you should stick to one thickness for an even result.
- Toss and turn the pear slices in granulated sugar until evenly coated and place them in a single layer on the baking sheet. Bake for 10-12 minutes, then turn the slices and continue baking for 10-15 minutes until golden brown. Transfer to a rack as soon as possible as it’s easier while the candied pears are still soft. Let cool on a rack and enjoy!
- Candied pears are best eaten right away, but you can store them in an airtight container for a few days. Serve with blue cheese, as a snack, cupcake decoration, ice cream…