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Starfield Vineyards

n lin




Poached Pear Chips

Poached Pear Chips
Recipe Date:
September 24, 2022
Cook Time:
Imperial (US)
  • 8 firm pears, sliced on a mandoline, remove any seeds.
  • 4 cups water
  • 1 1/2 cup white sugar
  • 2 cups Starfield Marsanne
  • 2 tbsps whole peppercorns
  • 3 whole star anise
  • 2 cinnamon sticks
  • 10 cloves
  • Using a mandolin, slice pears thinly.  (If you don’t have a mandoline, cut pears as thin as you can, about the thickness of a quarter.)
  • Add water and sugar to a large saucepan.
  • Boil water until the sugar dissolves. 
  • Reduce heat to simmer, add spices, simmer 10 minutes. 
  • Remove from heat add Marsanne and cool to room temperature.
  • Once cool, carefully add pear slices, gently folding so all pears are evenly coated. Let sit for 2 hours.
  • Prepare dehydrator by lightly spraying with nonstick spray or sparingly wipe with olive oil. 
  • Remove pear slices from the simple syrup with slotted spoon and lay carefully on the dehydrator racks. 
  • Dry on fruit setting, approximately 135°F for 8 hours or until just before crisp. 
  • Store in an air tight container.

Don’t have a Dehydrator? Use the oven!

  • Preheat oven to 200°F. 
  • Follow instructions above for poaching the pears. 
  • Dry pears on paper towels. 
  • Place wax paper or a silicone pad on a baking sheet.
  • Arrange pear slices in an even layer, not overlapping. 
  • Bake for 90 min to 2 hours or until dry but not brown. 
  • The chips will harden as they cool! Beware of over baking them.
  • To check doneness, take out a sample slice. Check crispness after it has cooled 5 minutes.

Download a printable PDF of this recipe.

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