By Michelle Ahern
Michelle’s Candied Pear Glass with Edible Blossoms
Ingredients
- 2 large or 3 small pears, thinly sliced
- 2 cups sugar
- 1 cup water
- 20–25 dried flattened edible blossoms*
Notes
In a medium saucepan, add sugar and water, bring to a simmer, stirring until the sugar dissolves. Add pear slices to the syrup and gently simmer over very low heat for 30 minutes, until the slices become translucent, being careful that the liquid does not evaporate. Meanwhile, preheat the oven to 200°F and line a baking sheet with parchment paper or a silicone baking mat. Carefully remove pear slices from the syrup, lay flat on the prepared sheet and add 1–2 dried blossoms to each pear slice. Using a pastry brush, gently brush with syrup so flowers adhere to the pears. Bake 1 hour, flip and bake 30 minutes, or until the pear slices appear glass-like. Remove from oven and cool slices on a drying rack. Use immediately or store in an airtight container in the refrigerator, up to 1 month.
*Dried Flattened Edible Blossoms
20–25 edible blossoms (such as pansies, violets, Johnny Jump Ups)
Choose fresh, pesticide-free edible flowers. Gently inspect for moisture or debris, and lightly pat dry if needed (the petals should be completely dry before pressing). Place the blossoms face down on a sheet of parchment paper, arranging them so the petals are fully open and not overlapping. Lay another sheet of parchment over the top, then close the flowers inside the pages of a heavy book. Stack additional books or a small weight on top to ensure even pressure.
Allow the flowers to press in a cool, dry place for 5 to 7 days, until fully flattened and papery to the touch. Once dried, store them in an airtight container away from light and humidity until ready to use.
