To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Asian Pear ultra low brix
Date: Fri, 7 Sep 2007 13:00:59 -0400
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!