Pear fruits were cored, cut into slices then blanched. Both blanched and unblanched fruit slices were immersed in 65% sucrose solu­tion for different periods at room temperature, then dried by different methods of drying. The results indicate that blanching caused much more migration of osmotic medium into fruits and reduced the time of immersion. It could be recommended that solar drying is suitable for pear fruits grown in Egypt. It was also recommended that final dried products produced by osmosis at 0.15-0.16 moisture ratio could be suitable for dry form con­sumption, but at 0.1 moisture ratio or lower the products became un­suitable for dry form consumption, hence it should be rehydrated.