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