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 ...
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