The Poires Tapées of the Touraine

Poires tapées (stamped pears) are a loved specialty of the Touraine. The pears are a recipe dating to the Middle Ages as a method of preservation. They are peeled and then dehydrated for about thirty hours in an oven before being flattened using a special tool called the platissoire to remove air and water to help hasten dehydration. Once flattened, they are placed in a warm room before being packaged. The dehydrated pears are rehydrated by macerating them cold in a Loire Valley wine, brandy, or sugar syrup for 24 hours. They are then boiled until swollen and soft in the center to be incorporated into various recipes. 

I purchased those pictured at a local outdoor market in Blois. Pommes tapées (apples) can also be found in the region.