Balsamic Glazed Fruit (Michael Chiarello) - cooking recipe

Ingredients

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

Preparation

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.