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Balsamic Glazed Fruit (Michael Chiarello)

4 large apples
2 large pears
1 teaspoon fresh rosemary, finely chopped
2 bay leaves
5 tablespoons fresh lemon juice, divided
13 cup balsamic vinegar
13 cup brown sugar
3 tablespoons butter


Preheat oven to 250 degrees. Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice. Melt butter over medium heat in skillet until it stops foaming and is slightly brown. Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar. Heat to boiling and reduce slightly. Pour over fruit and toss to coat. Pour into roasting pan or onto a cookie sheet WITH SIDES. Bake for 3-8 hours, turning each hour. Fruit should be slightly dried, but not dried to the extent of fruit leather. Store tightly covered in refrigerator for up to one week.

Source: www.food.com