Pear Fluid Gel Yield: 1 sheet tray Prep time: 10 Minutes Total time: 20 Minutes Ingredients: Napa Valley Puree Pear 1000 Grams Agar - Agar 18 Grams Sugar 50 Grams Rice Vinegar 25 grams Blend oil 50 grams Salt 2 grams Directions: Heat Puree Till simmer Whisk in agar-agar Whisk for 1 minute Pour in to half hotel pan Place over ice bath and cool immediately Once set cut in small cubes and vitamix Add vinegar and blend oil slowly Pass threw fine mesh sheeve Place in squeeze bottle Shelf life 3 days in fridge Shelf life 1 month place in freezer