Balsamic Glazed Fruit (Michael Chiarello)

Directions

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