Nixtamalized Roasted pear

Inspired by @BrianDouglas question.....can we slow roast the pears and take the skin off. The answer is yes. Is the internal puree the same as the slow roasted with the skin on? No. Itis somewhere in between the SV Pear and the skin-on slow roasted pear. After peeling them, I put them in the CAO2 + water mix for 3 hours. Meanwhile I combined the wine and spices, disolved the sugar, reduced to 710g and set aside. I placed the pears intheir bowl and began poaching at 8:30am and took them out at ~3:30. Slightly warmed them and reduced what was left of the wine sauce (which is amazing). The pears were incredibly soft inside, but weren't "mushy" and not quite the rich puree of the skin-on roast. The fauz-skin created to to the quick-lime was also very good, but was missing the rich caramelized flavors of the natural pear skin. Both are delicious with slight differences. Would have no reservations to serving either again.

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douglas_bd

That nixtimalization is cool stuff. I'm going to have to try this now too. I have textural issues with pears, though I like the flavor, so I'm always on a quest to make them delicious. What temp did you roast at? I'm curious that you reduced the wine both before and after cooking. I mixed 2 bottles of wine (1 x 750 ml), sugar and spices and added directly, and it had reduced to a very thick syrup by the end - I'd have been concerned to let it go much longer. What temp did you roast at? I was at 275 mostly (except for a short stint at 300 to finish off some veggies that were sharing space), in an open top dutch oven.

tshewman

Yes it is cool stuff, I've done it with mellon ball size pear and apple pieces so at desert there's a warm fruit spice to go with almost anything you want. A couple weeks ago, I did it with celery root and poached it in horseradish cream so they ended up being bite-size celery-root horseradish dumplings that I put in the stew (instead of a mustard). I roasted these pears starting out at 250 and then raised it to 275 after about an hour. one bottle of wine (740g) for the two pears and the initial reduction really was very little. The advantage of the nixt - technique is you can actually do them days in advance and they store well in their own syrup. Beets done this way are really cool as well.

Brendan_Lee_56950

Asian pears. All the flavor of a pear with the texture of an apple. Problem solved!

tshewman

I considered that for the roasted pear and my concern was it would break down too much. For the nixt pear, it may be better because of the internal texture, though externally still won't caramelize like the others.