Roasted Pears with Dried Apricots and Pistachios

From Pork and Pears

Why This Recipe Works

Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the wa...

Why This Recipe Works

Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the way of proper caramelization. Finishing the fruit in the oven allows the ambient heat to cook through the fruit while the fruit continues to darken in color.

Roasted Pears with Dried Apricots and Pistachios