1 large Beurré Bosc pear
1 large red apple
Juice of 1 lemon
Preheat the oven to 120°C. Line a baking tray with baking paper.
Cut the pears and apples into very thin slices on the mandolin. Do not remove core or skin.
Mix the honey and lemon juice in a bowl or jug to make a dipping sauce.
Dip or brush each slice of fruit with the sauce and place onto baking tray.
Bake until golden and crisp.
Serve with cheese as a fruit cracker.
Serving suggestion: The apple and pear wafers work particularly well with a creamy Gorgonzola cheese. Drizzle with some extra honey and fresh thyme leaves.Note: The crackers will store well in an airtight container for 1 to 2 weeks.