Add all ingredients in a saucepan, cover, and bring to a full boil. Continue cooking, stirring occasionally, until fruit has softened, about 10 to 15 minutes.
Remove cover and continue cooking at a gentle boil 10 minutes longer, stirring occasionally.
Remove from heat and allow mixture to cool. Transfer to a blender and blend until completely smooth.
Preheat the oven to 170 degrees F and line a baking sheet with parchment paper or a silpat baking mat.
Pour the pureed pear mixture onto the prepared baking dish and smooth into an even layer. It’s okay for the mixture to be spread very thinly. Place on center rack of the preheated oven and bake 2.5 to 3 hours, until fruit leather has set up and feels firm to the touch. Remove from oven and allow fruit leather to cool. Transfer entire baking sheet to the refrigerator and refrigerate until chilled.
Transfer the fruit leather to a cutting board and use kitchen scissors to cut long strips (Note: if you used parchment paper, you can cut both the parchment and fruit leather and use parchment as a convenient way to roll the fruit leather).
Serve or store fruit leather in a sealed container in the refrigerator for up to 10 days.
