[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


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!


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