Peel, core, and roughly chop your pears.

Place them in a stockpot and bring to a gentle simmer. Use an immersion blender to puree the mixture right in the pot, then continue to cook over low heat for about an hour, stirring occasionally. This helps remove excess moisture and creates a smoother texture.

Before spreading, stir in 2 tablespoons of lemon juice to help prevent browning during drying.

If you'd like to add extra fruit for flavor, now’s the time. I added about half a cup of strawberry jam to mine, but this part is completely optional.

Spread the warm fruit puree into a thin, even layer on parchment paper or a silicone mat.

Dry at 140°F in a food dehydrator or on the lowest temperature in your oven (with the door slightly propped open) for 6 to 10 hours, or until it’s dry to the touch but still pliable. (Each dryer will be a bit different)

Once cool, slice into strips using a pizza cutter. Roll in plastic wrap or parchment paper and store in an airtight container at room temperature.