Page 9 - Libby Mcguire News Today : Breaking News, Live Updates & Top Stories | Vimarsana

From farm to oven: The basics of roasting fruit Micheline Maynard © Graphic: Libby McGuire For most of my cooking life, I’ve viewed fruit as something to be eaten on its own, used as an ingredient in cakes and pie, or cooked on top of the stove into a sauce or side dish. The only fruit I ever roasted was apples, which I cored, set in cider, and cooked until they were soft. Then, five years ago, my friend Kathy Gunst, a broadcaster and cookbook author, introduced me to her method for roasting strawberries. I’d never liked the flavor or texture of cooked strawberries, but I found Gunst’s roasting technique to be a perfect way to transform them from a sliced topping into something with a deeper flavor. Roasting also is a cheat to coax more flavor out of supermarket strawberries that look red and pretty on the outside and are mostly white on the inside.

Kathy gunstLibby mcguireலிபி மக்வைர்