Recipe courtesy of Michael Chiarello
Print
Balsamic Glazed Fruits
Total:
6 hr 10 min
Prep:
10 min
Cook:
6 hr
Yield:
Recipe courtesy Michael Chiarello
Level:
Intermediate
Total:
6 hr 10 min
Prep:
10 min
Cook:
6 hr
Yield:
Recipe courtesy Michael Chiarello
Level:
Intermediate

Ingredients

  • 5 tablespoons freshly squeezed lemon juice
  • 4 large pears, peeled, cored, and cut into 8 wedges
  • 2 large apples, peeled, cored, and cut into 8 wedges
  • 3 tablespoons unsalted butter
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 bay leaves
  • 1/3 cup balsamic vinegar
  • 1/3 cup packed light brown sugar
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 250 degrees F.

Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.

Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.

Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.

Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.

Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.

Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Planked Salmon with Honey-Balsamic Glaze

Recipe courtesy of Michael Chiarello

G. Garvin's Glazed Ham

Recipe courtesy of G. Garvin

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

Gochujang-Glazed Salmon

Recipe courtesy of Judy Joo

Milk Chocolate Chip Maple Syrup Glazed Bacon Cookies

Recipe courtesy of Nadia G

Balsamic Chicken Wings

Recipe courtesy of Chuck Hughes

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here