It's been a few days since we put the second batch out to dry, and some of them are ready to pick up and store. I tried the figs and well...I've had better. Nick thinks they would taste better if they were not sulfured. We still have a lot of figs so we will try a few next time unsulfured.
The pears are taking twice as long to dry as the peaches and nectarines. I think its because the center of the stone fruit has a hole where the pit was and is thinner and thus dries faster. The pears are much meatier. They're beautiful, with a very, very white meat, the red skin turned a pale pink.
As for the figs - well they puffed up like pure white golf balls and don't taste too good. Like I said we'll see how they turn out unsulfured.
The pears are taking twice as long to dry as the peaches and nectarines. I think its because the center of the stone fruit has a hole where the pit was and is thinner and thus dries faster. The pears are much meatier. They're beautiful, with a very, very white meat, the red skin turned a pale pink.
As for the figs - well they puffed up like pure white golf balls and don't taste too good. Like I said we'll see how they turn out unsulfured.
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