Basher Posted October 15, 2019 Report Share Posted October 15, 2019 After putting another lamb leg on last night I noticed we had plenty of fruit 2 days short of a trip to the compost. Sliced and peeled 6 apples. Strawberries, blueberries and 6 bananas. Placed them in a baking dish and poured 1 cup of apple cider vinegar mixed with 2 tablespoons of honey over them. Sprinkled a bit of cinnamon over the top and put it in the kk when I pulled the lamb and shut the kk down. The residual heat baked the fruit beautifully in 30- 40 mins. Tart vinegar, sweet honey, mixed fruit....... almost no sugar cos we had it with ice cream. I’ll take photos of the next version..... probably within a week. Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 15, 2019 Report Share Posted October 15, 2019 Sounds kinda strange but I like the idea of the vinegar and honey. Looking forward to some pics next time you make it. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 15, 2019 Report Share Posted October 15, 2019 6 hours ago, Bruce Pearson said: Sounds kinda strange but I like the idea of the vinegar and honey. The Italians call it agrodolce. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 15, 2019 Author Report Share Posted October 15, 2019 Thanks Tony. I just looked up agrodolce.That’s a whole new rabbit hole I’m going to have to dive into.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 15, 2019 Report Share Posted October 15, 2019 I've done them for both pork roasts and roasted duck breasts. Different fruit and herb combinations - it is indeed a rabbit hole!! But, it's a NICE rabbit hole - LOL!! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 16, 2019 Author Report Share Posted October 16, 2019 So Tony, with the agrodolce sauce, are you marinating your meat in this, or using it as a basting/ post cooking sauce? Yep, from the little reading I have done, this is going to be a fun rabbit hole. Extremely versatile. I like the look of Rebecca Blackwell's taste buds. https://alittleandalot.com/agrodolce/ She has a few other tasty looking recipes. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 16, 2019 Report Share Posted October 16, 2019 I've only done them as a finishing sauce and not as a marinade. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 17, 2019 Report Share Posted October 17, 2019 Don't linger to long down in that hole, someone may say, "Off with their head". Not to shoot myself in the foot but the Chinese call it sweet and sour sauce. However I like the neighborhood your in, it's sweeter and refined. Possibly a side with lamb, just thinking. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 17, 2019 Report Share Posted October 17, 2019 31 minutes ago, Tyrus said: the Chinese call it sweet and sour sauce. The bane of all American-Chinese food - an abomination of true agrodolce! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 17, 2019 Report Share Posted October 17, 2019 47 minutes ago, tony b said: The bane of all American-Chinese food - an abomination of true agrodolce! How true. There was a time in college as I remember late at night you just couldn't get enough of it. Musta turned the corner cause I can't find that restaurant anywhere 1 Quote Link to comment Share on other sites More sharing options...
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