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Broiled Apples and Pears with Rosemary

The rosemary serves to lightly infuse the fruit with its perfume, actually enhancing the sweetness of the tender, broiled fruit. You just have to try this unique side dish. 


3 Granny Smith apples, cored, seeded, cut into small chunks (leave peel on)
3 ripe pears, cored, seeded, cut into small chunks (leave peel on)
sea salt 
grated zest of 2 fresh lemons
extra virgin olive oil
brown rice syrup
juice of 1 lemon
2 stalks fresh rosemary

Preheat the broiler to medium. Place apples and pears in a mixing bowl. Add a light sprinkle of salt and lemon rind. Drizzle lightly with oil and generously with rice syrup. Mix gently to coat. 

Transfer fruit mixture to a shallow baking dish, avoiding too much overlap.Lay rosemary sprigs on top. Place fruit under broiler, uncovered, to broil until tender. When the fruit softens, raise the broiler temperature to high to brown the fruit. Pay attention at this point, as the fruit will burn easily. Remove fruit from broiler; discard rosemary and gently stir in lemon juice. 

Transfer to a serving platter and serve immediately. Makes 6-8 servings. 

Note: The apples and pears can be prepped and dressed the afternoon of the party, but this is a dish that tastes best when served fresh from the broiler. 


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