METHOD

Line 2 flat baking sheets with foil and spray lightly with cooking spray. If using baking sheets with sides, turn pans over, cover bottoms with foil, and use the bottom of the pans as your baking surface. Drain pears, reserving 1/2 cup liquid. In a blender or food processor, combine pears and reserved liquid; process until well pureed. Pour 1/2 of pureed mixture evenly onto each foil-lined sheet, to form a 12 x 8-inch rectangle. Spread so that puree is evenly distributed and is 1/8 to 1/4-inch thick. Place on racks in 175°F oven. With oven door ajar, allow mixture to dry (about 2 to 3 hours) until fruit is tacky and pulls off of foil in one piece. Cut each pan into 8 strips. Lay strips on plastic wrap and form into roll-ups. Store roll-ups in an air-tight container.