Whether gracing a decadent dessert or serving as a captivating centerpiece, these glass pear chips elevate any occasion. The marriage of flavors and spices from mulled wine enhances the inherent sweetness of the pears, while the vibrant purple hue imparted by butterfly pea flowers adds an extra layer of visual appeal.
The Inspiration:
Upon discovering glass pear chips on @the_boujee.foodie’s Instagram account, I felt an immediate urge to recreate them. Their irresistible visual appeal, akin to my fascination with windowpane potato chips, spurred me into action. After experimenting with Boujee Foodie’s recipe, I embarked on crafting a boozy rendition infused with mulled wine. The resulting blend of flavors and spices beautifully accentuates the delicate essence of the pear.
Tools Needed:
To ensure a smooth and efficient process when crafting glass pear chips, it’s essential to have the following tools at your disposal:
- Kitchen Tweezers: Acquiring a pair of long kitchen tweezers is crucial for precise handling when dipping the pear chips into the candy, ensuring both accuracy and safety.
- Mandoline: A sharp mandoline is indispensable for achieving the perfect thickness when cutting the pear chips. Alternatively, if you possess excellent cutting skills, a sharp knife can serve as a suitable alternative.
- Non-Stick Mat: Opting for a non-stick dehydrating mat or baking mat is highly recommended, as it facilitates the easy removal of dehydrated chips. While parchment paper can serve as a backup, it may result in slightly wavy chips.
- Candy Thermometer: An accurate candy thermometer is nearly indispensable for achieving optimal results. Maintaining the right temperature is crucial; insufficient heat can lead to candy melting at room temperature, while excessive heat can cause it to turn dark brown and burn.
Ensuring the availability of these tools will not only enhance the efficiency of the process but also contribute to the success of creating these magical glass pear chips.
How To Make:
To create these enchanting glass pear chips, start by adding all of the mulled wine ingredients to a medium-sized saucepan. After bringing the poaching liquid to a light boil for five minutes, remove some of the berries and butterfly pea flowers to make space for the pears. Peel the pears, leaving the stems intact, and let them simmer till tender, turning them every 5 minutes. Then allow the poached pears to rest in the mulled wine to absorb the flavor and color.
Next, slice the poached pears thinly using a sharp knife or mandoline. Keep in mind that thinner slices will result in more transparent chips, though they can be a bit delicate to handle. Now, move on to the dehydrating step. Dehydrate the pear slices at 160°F (71°C) in a dehydrator or on low in the oven. Use a non-stick baking or dehydrating mat for optimal results and gently remove the chips once fully dried.
For the candy coating, combine sugar, water, and vinegar in a small saucepan. Heat over medium-high and stir until the sugar is dissolved. Monitor the temperature with a candy thermometer and heat the candy to 315°F (140°C) before removing it from heat. Swiftly dip the dehydrated pear slices into the candy using kitchen tweezers, allowing excess to drip off, and place the coated chips on a nonstick baking mat or parchment paper to harden. If the candy cools too much, reheat it over medium heat.
Finally, store the glass pear chips on parchment paper in an airtight container in the fridge until you’re ready to serve.
Tips For Success:
Ensure a flawless journey in creating your glass pear chips by reading these essential tips.
- Delay peeling pears until the poaching liquid is ready to prevent browning.
- Choose Bosc pears for better shape retention post-poaching. Select pears that are just ripe, firm to the touch with a slight yield near the stem end. Also, avoid overly ripe pears as they will be too soft to slice once poached.
- The longer the pears steep in the poaching liquid, the more intense the color will be. At the 48-hour mark, the pears will be almost completely colored. Refrigerate both the pears and the poaching liquid after cooling.
- Repurpose the poaching liquid for pear-infused mulled wine or reduce it to create a flavorful syrup.
- Use a non-stick baking or dehydrating mat for the flattest chips. Baking paper is a suitable alternative, though it will impart a slight wave to the chips.
- Exercise extreme caution when making the candy coating, as the sugar and steam can easily burn the skin.
Variations and Substitutions
Consider these variations and substitutions when making your glass pear chips.
- For an alcohol-free version, omit the wine and brandy, and replace with 2 cups of grape juice and 1 1/2 cups of water
- For crimson-infused glass pear chips, substitute white wine with red and omit butterfly pea flowers.
Conclusion:
Whether adorning a lavish dessert or serving as a captivating centerpiece, these glass pear chips infuse any occasion with a special charm. The fusion of flavors and spices from mulled wine enhances the innate sweetness of the pears, while butterfly pea flowers impart a striking purple hue. Whether you’re a seasoned chef or a passionate home cook, these tips and techniques serve as your guide to crafting a culinary masterpiece that is sure to make a lasting impression.
Share Your Thoughts!
Your feedback is invaluable to us! If you’ve had the pleasure of creating these mesmerizing glass pear chips, we would love to hear about your experience. Share your thoughts, insights, and any creative twists you may have added to make the recipe your own.
Whether gracing a decadent dessert or serving as a captivating centerpiece, these glass pear chips elevate any occasion. The marriage of flavors and spices from mulled wine enhances the inherent sweetness of the pears, while the vibrant purple hue imparted by butterfly pea flowers adds an extra layer of visual appeal.
Ingredients
3-5 Bosc pears
- Poaching liquid for purple-infused pears: (see notes for red-infused pears)
750 ml white wine
1/4 cup brandy
Juice from 1 orange
1/2 cup berries
1/2 cup sugar
2 tsp vanilla
5 cloves
3 cardamom pods
1 large orange peel
1/2 cup butterfly pea flowers
- Candy Coating:
2/3 cup sugar
1/4 cup water
1 tsp white wine vinegar
Directions
- Poaching: In a medium-sized saucepan, combine poaching liquid ingredients. Bring to a light boil for 5 minutes, then turn off the heat. Remove most of the berries and butterfly pea flowers to make room for the pears. Peel the pears, leaving the stems intact, and place them in the pot. Cover and simmer until the pears are tender, approximately 20-25 minutes, turning pears every 5 minutes. Let them rest for one hour in the mulled wine for results similar to our chips or longer for more intense color. Refrigerate once at room temperature.
- Slicing: Thinly slice the pear using a sharp knife or mandoline. Apply gentle pressure, as the pears are delicate. Thinner slices will result in more transparent chips but are more challenging to work with.
- Dehydrating: Dehydrate pears at 160°F (71°C) in a dehydrator or on low in the oven until fully dried, approximately two to four hours. Use a non-stick baking or dehydrating mat for the best results. Gently pry the chips off the mat once dried.
- Candy making: In a small saucepan, combine the candy ingredients. Over medium-high heat, stir the sugar until dissolved, then stop stirring and monitor the temperature using a candy thermometer. Heat the candy to 315°F (140°C), then remove from heat.
- Coat chips: Once bubbles dissipate, work swiftly. Use kitchen tweezers to dip the dehydrated pears into the candy, allowing excess to drip off. If the chip folds into itself when dripping, use a second pair of tweezers to assist. Place the chip on a nonstick baking mat or parchment paper to harden. Re-heat candy over medium heat if it gets too cool to work with.
- Storage: Place dried glass pear chips between parchment paper and store in an airtight container in the fridge until ready to serve.
Notes
- To make crimson-infused glass-poached pear chips, substitute white wine for red and omit butterfly pea flowers.
- Do not peel pears until the poaching liquid is ready to prevent browning.
- Use Bosc pears as they hold their shape better after being poached. Do not use overly ripe pears as they will be too soft to cut into thin chips. The pear should be just ripe, feeling firm to the touch yet yielding slightly when pressed near the stem end.
- The longer the pears sit in the poaching liquid, the more intense the color will be. At the 48-hour mark, the pears will be almost completely colored. Refrigerate the pears and poaching liquid once cooled.
- Save the poaching liquid to drink as a pear-infused mulled wine or reduce it to create a syrup.
- Using a non-stick baking or dehydrating mat will create the flattest chips. Baking paper would be the second-best option but will give a slight wave to the chips.
- Be extremely cautious when making the candy coating. The sugar and steam can easily burn your skin.
- For an alcohol-free version omit the wine and brandy and replace with 2 cups of grape juice and 1 1/2 cup of water.
