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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.