From: Chef Michael Tsonton, Copperblue Restaurant, Chicago. Serve Almond-Apple Confitado warm on freshly baked bread, or use it as a spread for ham or turkey sandwiches.
Yield: 2 cups.
1 lb. Granny Smith apples (2 large), peeled, cored and cut into 1” chunks
3⁄4 cup natural almonds toasted and chopped
2 garlic cloves, peeled and halved
1⁄4 cup white grape juice
4 tsp. extra virgin olive oil
4 tsp. sherry vinegar
1⁄4 tsp. salt
1⁄4 tsp. black pepper
as needed, sugar
Heat oven to 300°F. In nonreactive baking dish, combine all ingredients except sugar; cover with aluminum foil. Bake 35-40 minutes or until apples are just tender (begin checking after 25 minutes; apples can overcook quickly); cool. In food processor, process apple mixture until combined but still chunky, pulsing on and off. Adjust sweetness with sugar, if desired.
CALIFORNIA ALMOND BOARD
