Balsamic Glazed Fruit (Michael Chiarello)

1. 1

   Preheat oven to 250 degrees.

2. 2

   Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice.

3. 3

   Melt butter over medium heat in skillet until it stops foaming and is slightly brown.

4. 4

   Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.

5. 5

   Heat to boiling and reduce slightly.

6. 6

   Pour over fruit and toss to coat.

7. 7

   Pour into roasting pan or onto a cookie sheet WITH SIDES.

8. 8

   Bake for 3-8 hours, turning each hour.

9. 9

   Fruit should be slightly dried, but not dried to the extent of fruit leather.

10. 10

    Store tightly covered in refrigerator for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.