Autumn fruits, apple and pears are reported to have an extended profile in the cooking pot of chefs. An article in Chicago Tribune points out various ways in which apples and pears are treated like potatoes and mushrooms, to enhance their flavors or to enhance the flavor of other foodstuffs that uses the autumn fruits. Facts provide that apples can be raised from the accompaniment of basic salt and pepper to pair gourmet ingredients and pairings.
Briefly, it is the manifestation of specific flavors of apple flavor inside a sandwich; salads with cheddar; with Provencal ingredients; as a pairing to grilled salmon, chicken, and pork chops; baked in puddings, pies and custard; braised in braised chicken or veal sauce.
The trick of introducing apples and pears or pairing them in a variety of dishes works out only when the chef is too sure of the flavor he wants to create. It would definitely be weird to have a sugary sweet apple in spicy sauce for pork roast and cooking with apples that lose their identity by falling apart in any particular dish.
American chefs have gone a long way in creating gourmet stuff with these fruits; and to lure American diners’ with the flexibility of flavors they offer in different varieties of Granny Smith, Fujis and Baldwin in apples and Comice and Anjou in pears.
