Balsamic Glazed Fruit (Michael Chiarello)

Method

1. I

   Preheat oven to 250 degrees.

2. II

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

3. III

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

4. IV

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

5. V

   Heat to boiling and reduce slightly.

6. VI

   Pour over fruit and toss to coat.

7. VII

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

8. VIII

   Bake for 3-8 hours, turning each hour.

9. IX

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

10. X

    Store tightly covered in refrigerator for up to one week.