Has anyone tested different types of varietal pears for their roasting and baking times? I am now really curious about both temperature and length of time related to the degrees of crispness with pear types. Would love to know if there is any systematic study already out there on this. As one who loves using the Mac for baking in pies, I guess I also want to go for a flavor angle with pears, too. This may wind up being a mini study. Thanks!
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On a side note- A great seasonal sandwich: Sliced pears between two pieces of fresh bread spread with goat cheese and a layer of arugula. It's delicious!