a/n asian pear
a/n quince juice
- Cut 1 centimeter of the ends off the asian pear, and cut in half across it’s fat belly. Use a ring cutter to remove the core.
- Slice the asian pear on the meat slicer.
- Place 12 slices of asian pear, stacked neatly, in a small vaccuum bag. Add 25g of quince juice, and pull a full vaccuum.
- Hold for 48 hours max.