OVEN-DRIED PEARS
Once you taste homemade dried fruit, you may never opt for the packaged version again.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Fills one standard baking pan
Number Of Ingredients 2
Steps:
- Heat oven to 225 degrees. Line a pan with parchment. Cut each pear lengthwise into 1/8- to 1/4- inch-thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar.
- Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 to 2 1/2 hours. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 2 days or frozen, up to 6 weeks.
OVEN-POACHED PEARS WITH LEMON, HONEY AND NUTMEG
Categories Dessert Bake Poach Yogurt Low Sodium Currant Lemon Pear Winter Healthy Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place large baking sheet in oven to heat. Cut 4 sheets of foil, each about 12 inches long. Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
- Place foil packets on heated baking sheet. Bake until pears are tender, about 5 minutes. Allow to cool completely.
- Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.
EASY OVEN-DRIED FRUIT RECIPE BY TASTY
An easy, healthy snack perfect for your next road trip! All you need is your favorite fruit and an oven. Enjoy your dried fruit on the go, toss it with granola, or use it to top off a salad.
Provided by Betsy Carter
Categories Snacks
Time 6h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Set the oven racks at the top and bottom thirds of the oven. Preheat the oven to 170°F (75°C), or its lowest temperature. Line up to 4 baking sheets with nonstick reusable mats.
- Cut the top off of the pineapple, and slice a thin layer off the bottom so it stands upright. Core the pineapple and discard the skin and core. Cut into 2-3-inch (5-7.5 cm) pieces. Arrange in a single layer on a baking sheet.
- Peel the skin off the kiwis, then slice into ¼-⅓-inch (½-1 cm) wide rounds. Arrange in a single layer on a baking sheet.
- Peel the skin off the mangoes. Cut around the pit, then slice into ¼- to ⅓-inch (½-1 cm) wide strips. Arrange in a single layer on a baking sheet. Squeeze the lemon over the mango so it does not oxidize in the oven.
- Remove the tops from strawberries, and cut into ¼-⅓-inch (½-1 cm) wide slices. Arrange in a single layer on a baking sheet.
- Bake the fruit, in batches if necessary, for 6-8 hours, until dried, leathery, and all moisture has evaporated. The kiwis and strawberries should take less time, while the pineapple will take the longest. Crack the oven door every hour or so, especially in the beginning, to allow moisture to escape.
- Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, Sugar 29 grams
OVEN-DRIED FRUIT
Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Fills one standard baking pan
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
- Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.
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