Preheat oven to 225°F. Bring water and sugar to a boil in a wide, shallow saucepan. Lower heat and keep syrup at barely a simmer.

Using a mandolin, Japanese V-slicer, or a sharp knife slice pear lengthwise into 1 mm slices (or as thin as you can get them).  Drop fruit into the simmering syrup and allow fruit to poach for about 8 minutes, or until translucent. Remove fruit from syrup and lay on sheet pan or cookie sheet lined with parchment paper or silicone baking mat, smoothing with fingers to flatten and remove air bubbles from underneath.

Place in oven and allow chips to dry. Continue to dry in the oven until a chip, when cooled, breaks sharply. Store chips between layers of parchment in an airtight container at room temperature.