Balsamic Glazed Fruit (Michael Chiarello)

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.