Go to the Recipe: Oven-Roasted Honey Apples & Pears
The time and temp in the main body of the recipe doesn't match up with the Breville Air time/temp but they both reference a counter top oven and convection. Shouldn't they be the same?
thanks for the catch, updating it now, the correct temps are in the body of the recipe
Thanks. Cooking it now.
It still says 300°F in one place, and 350°F in another, both with convection.
Still seeing two temps. What if you use a standard convection oven?
stick with 300f
I used Anjou pears and Granny Smith apples, and ran into a problem: the apples cook a lot faster than the pears and turned to mush while the pears were still underdone. So ended up plating the pears over Granny Smith "apple sauce" and pretending like that was what I intended. May depend on what variety of fruit you use. Used Maldon smoked sea salt and served with a bit of heavy cream. Would make again.
Just wow. Don't skip the black peppercorns and do use a cast iron pan. We did only apples and they were done well after 40 minutes. After placing the two halves each in a bowl we put 1 tablespoon of butter and about 3 tablespoons of heavy cream in the pan over high heat. Using a spatula to stir and scrape up the fond and juices the cream reduced to about half. I added homemade cantaloupe ice cream to the apples and poured the sauce over it all. I should not know how to make this again. Thanks Grant and team.
Nixtamalized and slow roasted (6ish hrs 180ish). Without Nixt also works well but is REALLY soft. Nixt maintains the outer integrity while inside becomes really soft.
I'm interested in your nixtamalization process for this. Im familiar with the method for corn and grains but what was does it do with fruit?
https://blog.ideasinfood.com/ideas_in_food/2011/10/meat-potatoes.html
Thanks Henry. Found this a while back. Great info.
Hi Kyl, So I'm 2 years late but believe it or not I just saw this. My nixtamalization process is quite simple. 2000g water and add 40g calcium oxide (as you probably know, you can't add the water to the CO). Stir, add the fruit as desired and keep in in the solution for 3 hrs stirring occassionally as the CO does tend to settle at the bottom a little. Rinse and proceed with the desired next step. Have done this w/ apples, salsify, carrots, celery root (used a melon baller-great little dumplings), beets etc etc.
