[NAFEX] Asian Pear ultra low brix

Hilborn.E at epamail.epa.gov Hilborn.E at epamail.epa.gov
Fri Sep 7 13:00:59 EDT 2007


Spridra,

A suggestion: I have enjoyed the flavor of many roasted fruits and
vegetables.  I have been pleasantly surprised by the improved flavor of
some produce items after roasting.

I process the item into slices of similar sized pieces so that they
roast evenly.  I usually aim for about 1/4 - 1/2  inch thick depending
upon the density of the item. To aid browning on each side I slice
larger items lengthwise to allow for easy turning.  I grease a cookie
sheet, lay the produce on the sheet.  I then spray or brush the top of
the item lightly with oil to retard desiccation.  I roast in a preheated
400 degree oven until the bottom of the produce item is golden brown
(time varies by the size and consistency of the item).  I turn them and
roast again until the other side is golden brown.  They are done when
brown and the item yields softly to a fork.

This is now my preferred cooking method for okra, asparagus, squash,
eggplant, garlic, onion, carrots, potatoes, etc.  It is also delicious
for sweet potato, apple, and maybe for your pears!

Betsy




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