Best Balsamic Glazed Fruit Michael Chiarello Recipes

MARINATED PAZZO BERRIES WITH BALSAMIC VINEGAR

Steps:

• Place the strawberries in a bowl.
• In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
• Pour the marinade over the berries and gently toss to coat.
• Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.

BALSAMIC GLAZED FRUIT (MICHAEL CHIARELLO)

Steps:

• 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.

SALSA ROSA - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
• Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

GRILLED HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.