Dried Pears with Gorgonzola

Wonderful with blue cheese or as a base for liver paté. Serve a few dried pears, a few slices of fresh pear and the cheese together. Try with a buttery, mild, fresh Gorgonzola.

1 cup (250 mL) water
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) lemon juice
2 pears

1. Combine water and sugar in pot on high heat. Bring to boil and boil 3 minutes or until a light syrup forms. Add lemon juice and reduce heat to low or until the syrup is barely simmering.
2. Preheat oven to 200°F (100°C).
3. Slice pears into 1/8-inch (3-mm) slices lengthwise on a mandolin or with a sharp serrated knife by hand. Add into sugar syrup and poach for 3 to 4 minutes or until slightly translucent.
4. Remove slices with a slotted spoon and drain any syrup back into pot. Place on parchment paper. Place in middle of oven and dry for 2 hours or until they are firm but with a little flexibility and not quite dry to the touch.
5. Cool and store in airtight tins.

Serves 4