Chatoyant Pears for Cake
  • Pears, firm
  • 2 parts water
  • 1 part granulated sugar
  • gel dye
  1. Combine water and sugar in a pot and bring it to a boil. Turn down heat to medium.
  2. Add the dye.
  3. Slice pears or apples about 1 to 1.5 mm thick and place in the hot, dyed sugar syrup. Cook about 10- 15 minutes until transparent.
  4. Turn off the heat and leave for 1 to 2 hours or even overnight.
  5. Pat dry with paper towels.
  6. Place slices on a silicone mat or parchment paper on a cookie sheet.
  7. Dry for around 2 hours at 75C or 165F. Do not over-dry because edges may curl.
  8. You can also dry them in a food dehydrator.
  9. Store in sealed containers with parchment between layers.
  10. You can dust these with edible dusts if you wish
Recipe by I Do Cakes at