Thought I would throw in a quickie recipe in between posts on my Oregon Pacific Crest Trail journey! If you are looking for a fun way to spice up your dehydrated pears for snacking, this recipe fits the bill. And we can all use a little more spice in our lives…
#pears #wasabi #turmeric #aippaleopowder
I picked up this autoimmune protocol friendly powder from Thrive Market awhile back and it makes a great all purpose seasoning if you don’t want to search for all the separate spices. It contains Himalayan pink salt, garlic powder, onion powder, oregano, basil, sage so if you don’t want to purchase this actual product, you can mix up a blend with those individual spices to get the same flavor.
If this is your first time purchasing wasabi powder, you may not know that most “wasabi powder” sold in the US is made from a mix of horseradish and other ingredients. Traditional wasabi is made from a plant that is hard to get even in Japan where it is native (the rhizome of the wasabia japonica plant). Even the wasabi powder that is sold touting that it contains wasabi has horseradish and mustard listed first. So, make sure to read the label as some versions are mixed with a starch of some kind but don’t sweat it if it doesn’t contain actual wasabi. And if you don’t have wasabi on hand, plain old powdered horseradish will work in a pinch too!
After washing, drying and coring your pears, slice them with mandolin (not Mandalorian) starting at the bottom of the pear. The thinner you make your slices the faster they will dry! The thicker the slices, the more chewy your final result will be. Lay the slices out in a single layer, a half of a pear usually fills one tray for me.
I use a mesh spoon like the one pictured to get my spices even distributed and it works best if you use something like a suribachi to finely grind the spices first so they sift through. If you don’t have one, gently pressing a spoon on the leftover spices in the mesh will help them to filter.
I also like to stack all the trays once they have the slices on them and start sprinkling spices on the top tray with a piece of parchment paper underneath the bottom tray so that as I go down the trays they catch the spice that slips through the cracks.
So, save this recipe for fall when pears are in season and then add some kick to your outdoor snacks. And don’t be afraid to adjust the amount of wasabi to your own liking. This version won’t burn anyone’s sinuses but if that is your thing go for it. I hope you enjoy these on your next adventure!
Wasabi Spiced Dehydrated Pears
Add a little kick to your dehydrated pear slices with wasabi and turmeric powder!
Prep Time
15 minutes
Dehydrating
6 hours, 3minutes
Total Time
6 hours, 45 minutes
Course: Appetizer, Snack
Cuisine: AIP, Autoimmmune Protocol, Gluten Free, Nut free, Paleo, Vegan
Servings: 6
Ingredients
- 3 pears
- 1 tb lemon juice or vinegar
- 2 tsp wasabi powder
- 1 tsp turmeric powder
- 1 tsp AIP Paleo Powder
Instructions
- Wash, dry, core and thinly slice the pears with a mandolin set to 1/8 inch.
- Add the slices to a bowl of cold water with lemon juice or vinegar to prevent browning.
- Mix the wasabi, turmeric and AIP Paleo Powder together in a bowl. Grind together with mortar and pestle if possible to make a finer powder.
- Lay the pears out on the dehydrator trays, about 1/2 pear per tray.
- Stack the trays, putting parchment paper under the bottom tray to catch any spice mix that misses the pears.
- Using a mesh spoon, lightly sprinkle the spice mix evenly over the top tray and repeat down the stacked trays allowing any residual spice mix to fall on the trays below. You can collect any spice mix on the parchment paper to reuse.
- Place the trays in the dehydrator and on the fruit/veggie setting (135 degrees), let the slices dry until pliable and leathery with no moist spots. This takes about 6-7 hours for thin slices. You can dry longer if you would like crisper slices.
- Allow the pears to cool before storing in an air tight container.
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