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1
Preheat the oven to 250 degrees F.
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2
Measure 2 tablespoons lemon juice into a large non-reactive bowl.
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3
Add the fruit to the bowl and toss to coat.
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4
Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet.
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5
Cook until it stops foaming and turns light brown.
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6
Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar.
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7
Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
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8
Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan.
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9
Stir well until evenly coated.
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10
Spread the fruit into a single layer and place in the oven.
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11
Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours.
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12
To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes.
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13
Taste to see if the flavor is intense enough for your palate.
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14
Do not let the fruit get as dry as a fruit leather.
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15
It should still be moist and flexible.
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16
Remove any pieces that are done before the rest.
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17
Remove from the oven, let cool completely, and store in a tightly sealed container.
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18
Refrigerate, if not consumed within 2 days.
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19
Let come to room temperature or warm gently before serving, if refrigerated.
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20
The fruit will keep a week or more in the refrigerator.
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21
Cook's Note: Oven-drying is a technique for intensifying flavor.
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22
If the fruit is watery, it may take up to 8 hours to dry.
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23
If the fruit is at its peak, ripe, and firm, it may take far less time.
