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Roasted Dried Asian Pears
Created by Chef Lesle, these roasted Subarashii Kudamono Dried Asian Pears turn crisp and golden with a quick oven roast or grill session. Seasoned with olive oil, sugar, salt, and pepper, they offer a savory-sweet bite that’s both snackable and surprisingly elegant—perfect as a side, garnish, or appetizer element.
Serves 2–4.
Ingredients
¼ tsp. baking soda
2 cups warm water
½ cup Subarashii Kudamono Dried Asian Pears, cut in half if very large slices (yields about a cup after roasting)
½ Tbsp. olive oil
½ tsp. sugar
½ tsp. salt
¼ tsp. black pepper
Preparation
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Place baking soda in a medium bowl and pour water over. Stir until baking soda is dissolved. Add pears, stir, ensuring pears are submerged, and set aside for 1 hour.
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Preheat oven to 425 degrees. (If roasting on a grill, for a smokier style – lay pear slices on a sheet of foil on the bbq.)
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Drain pears and blot dry with paper towels. Coat pears with olive oil, sugar, salt and pepper and place in a single layer on a baking sheet. Roast, flipping pears occasionally, 20-25 minutes, until pears are golden brown and crisp on the outside.
Note: If you have additional seasonings you would like to use, feel free to add them before roasting.
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