Whenever a recipe calls for fruit to accompany meat, game, or poultry (as in duck with pears), this is the best way I know to bring out the flavors of the fruit, giving a commercial product a whole new lease on life, as if it were ripe fruit fresh from a farm in Oregon or Long Island. The process is oven drying, slowly evaporating all that Colorado River irrigation water from the fruit without cooking it.
Slice the pears in half lengthwise. Rub each half with a pinch of salt. Put parchment paper on a tray just large enough to hold the pears, and spread the sugar on the paper. There should be a
Do the same thing with halved apples, peeled sliced pineapple, quinces, plums, apricots (especially, since they tend to be the most ruined by growers), peaches, and figs.
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