Balsamic Glazed Fruit (Michael Chiarello)

• 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

1. Preheat oven to 250 degrees.
2. Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice.
3. Melt butter over medium heat in skillet until it stops foaming and is slightly brown.
4. Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.
5. Heat to boiling and reduce slightly.
6. Pour over fruit and toss to coat.
7. Pour into roasting pan or onto a cookie sheet WITH SIDES.
8. Bake for 3-8 hours, turning each hour.
9. Fruit should be slightly dried, but not dried to the extent of fruit leather.
10. Store tightly covered in refrigerator for up to one week.

apples, pears, fresh rosemary, bay leaves, lemon juice, balsamic vinegar, brown sugar, butter

Taken from www.food.com/recipe/balsamic-glazed-fruit-michael-chiarello-215084 (may not work)