Recipe by RSL
Saw this on FoodTV's Easy Entertaining with Michael Chiarello. Holy cow is this stuff good. I didn't see it posted here yet - hope I didn't overlook it. I tweaked this very slightly (adjusted amounts of fruit) to my own taste.
Top Review by Kerfuffle-Upon-Wincle
VERY INTENSE FLAVORS ~ I don't think everyone would like it, but I do! I added salt and freshly ground pepper, per the original Food Network recipe. I roasted my fruit just shy of 5 hours, but feel that if I had used a larger pan so the fruit was not touching, it may have required less cooking time. Although some of the fruit looks burned, it was not! Made for Fall PAC 2011.
- 4 large apples
- 2 large pears
- 1 teaspoon fresh rosemary, finely chopped
- 2 bay leaves
- 5 tablespoons fresh lemon juice, divided
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup brown sugar
- 3 tablespoons butter
Directions See How It's Made
- 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.