Balsamic Glazed Fruits
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 250 degrees F
2
Measure 2 tablespoons lemon juice into a large non-reactive bowl
3
Add the fruit to the bowl and toss to coat
4
Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet
5
Cook until it stops foaming and turns light brown
6
Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar
7
Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced
8
Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan
9
Stir well until evenly coated
10
Spread the fruit into a single layer and place in the oven
11
Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours
12
To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes
13
Taste to see if the flavor is intense enough for your palate
14
Do not let the fruit get as dry as a fruit leather
15
It should still be moist and flexible
16
Remove any pieces that are done before the rest
17
Remove from the oven, let cool completely, and store in a tightly sealed container
18
Refrigerate, if not consumed within 2 days
19
Let come to room temperature or warm gently before serving, if refrigerated
20
The fruit will keep a week or more in the refrigerator
21
Cook's Note: Oven-drying is a technique for intensifying flavor
22
If the fruit is watery, it may take up to 8 hours to dry
23
If the fruit is at its peak, ripe, and firm, it may take far less time