Balsamic Glazed Fruits

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Picture of Balsamic Glazed Fruits Recipe Photo: Balsamic Glazed Fruits Recipe
Rated 5 stars out of 5
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Total Time:
6 hr 10 min
Prep
10 min
Cook
6 hr 0 min
Yield:
Recipe courtesy Michael Chiarello
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on September 08, 2012

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    Delicious, and so different. I was a bit wary......6 hours in the oven seemed like too much.....but it really works. After an hour the amount of liquid that comes out of the apples is a little scary, but it all goes away, leaving this sticky sauce that is tart and sweet. Served this with a homemade gnocchi dish for a dinner party and it was a success. Some were skeptical, but loved it after the first bite. One guest suggested serving it with a chocolate sauce. I will give this a try next time.

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  • on November 14, 2009

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    This is amazing for dessert as featured on the show. I also recently pounded out some chicken breasts, spread with a goat cheese mixture, rolled, and baked. Then I served this braised fruit as a topping for the chicken. It was so good! I imagine it would be great over a pork roast as well. Whatever you use it for, you'll love it.

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  • on August 20, 2009

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    There's only one tweek I'd give this recipe--make a double batch cause it will be difficult to let it get to the table before you eat most, if not, all of it. The trouble is with the taste testing to see if the fruit is where you want it. I couldn't have just one. And those small slices, well I dutifully, as the recipe calls for, pulled them out. Trouble was, they never made it to the plate.

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