Blog - Fruits

Rosemary and Fruit

by Jack McNulty
July 30, 2008

rosemary apples_01

Quick…what’s the first thing that springs to mind when thinking of rosemary?

Ok, maybe the title and picture influenced your answer, but I am guessing most people did not quickly associate fruits with rosemary.

Rosemary is by its nature quite assertive. Its sweet pine-like fragrance can enhance a variety of full-flavored dishes – usually those involving meat or strong-tasting vegetables. It naturally mixes well with smoky grill flavors, in chicken or eggplant stews or in a variety of roasted dishes – particularly in its classical pairing with lamb.

Rosemary is also an herb that works well in baking. The well-known Ligurian focaccia bathed in fruity olive oil and perfumed with onions and rosemary is simply delicious. Lesser known, but equally delectable, are rosemary-flavored buttermilk biscuits or baked polenta gnocchi with chopped rosemary butter drizzled over the top.

But rosemary and fruit?

That is usually the response I get from the unsuspecting when I introduce one of my favorite late summer or early fall dishes: rosemary-scented apples.   read more