How long does the drying take, and at what temperature?

The pears are dried for 6–12 hours in a drying oven at 90–100 °C, placed at the bottom of the oven.

How are the pears prepared before drying?

They are peeled and cut into 2 or 4 depending on their size. The stem is kept but scraped. Then they are blanched in sugar water (¼ kg sugar to 1 liter water) and laid on the drying rack at once.

Why are the pears blanched in sugar water?

The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) calls for blanching in sugar water before the fruit is laid on the rack—it gives the pears a better result in drying and preserves their appearance.

Pears, Dried

Name: Pears, Dried
Prep time: 30 min
Cook time: 11 h 30 min
Total time: 12 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg pears (firm); 1 l water (for blanching); 250 g sugar (per liter of water)

Dried pears: peeled, split pears with scraped stems are blanched in sugar water (250 g sugar per liter) and dried at 90–100 °C for 6–12 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 606 (falt i det fri)

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About the dish

One of several short instructions for drying fruit in Erken's chapter on drying. The sugar in the blanching water gives the pears better color and flavor.

How to make it

1
Prepare the pears
Peel the pears and cut them into 2 or 4 depending on their size. Leave the stem on, but scrape it.
2
Blanch
Blanch the pears in water with 250 g sugar per liter of water added.
3
Dry
Spread the pears out on the drying rack at once, set it at the bottom of the drying oven at 90–100 °C (210 °F), and dry for 6–12 hours.

Changes from the original

"1 a kg. sugar" is interpreted as ¼ kg and given as 250 g. The amount of pears is estimated. The method is divided into steps and the language of the steps modernized.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 606) → Modernised~86% of the text changedremovedadded

~~Pærer,~~ 1 ~~l. vand, ¼ kg. sukker. Pærerne skrælles, deles~~ kg pærer (faste). 1 l vann (til forvelling). 250 g sukker (per liter vann). Skrell pærene og del dem i 2 eller 4 ~~efter størrelsen,~~ etter størrelsen. La stilken ~~beholdes,~~ sitte igjen, men ~~skrapes. Pærerne forvelles~~ skrap den.. Forvell pærene i ~~vand, tilsat ¼ kg.~~ vann tilsatt 250 g sukker ~~til 1 l. vand, lægges~~ per liter vann.. Legg pærene straks ~~paa tørrerammen, sættes~~ utover tørkerammen, sett den nederst i ~~tørreovnen; temperatur 90—100° C. Tørres paa 6—12~~ tørkeovnen ved 90–100 °C og tørk i 6–12 timer.

Note on Modernised

«1 a kg. sukker» er tolket som ¼ kg og oppgitt som 250 g. Mengde pærer er anslått. Fremgangsmåten er delt i trinn og språket i trinnene modernisert.

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Frequently asked questions

How long does the drying take, and at what temperature?: The pears are dried for 6–12 hours in a drying oven at 90–100 °C, placed at the bottom of the oven.
How are the pears prepared before drying?: They are peeled and cut into 2 or 4 depending on their size. The stem is kept but scraped. Then they are blanched in sugar water (¼ kg sugar to 1 liter water) and laid on the drying rack at once.
Why are the pears blanched in sugar water?: The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) calls for blanching in sugar water before the fruit is laid on the rack—it gives the pears a better result in drying and preserves their appearance.

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