Ingredients

• 2 pounds of small white potatoes, halved
• Salt
• 4 small apples, quartered
• 4 small firm pears, quartered
• 2 tablespoons of lemon juice
• ½ cup apple or pear preserves
• About 6 tablespoons of ghee or olive oil, divided
• 2 tablespoons of fresh thyme, chopped
• Black pepper 
  

Directions

Add potatoes to a medium pot and cover with water. Bring to a simmer and season with salt. Parboil for 5 minutes then drain.

Toss the quartered apples and pears in lemon juice.

In a small saucepan over low heat, combine the preserves and  4 tablespoons of ghee. Stir to combine and reserve for later.

In a large skillet over medium to medium-high heat, heat up the remaining 2 tablespoons of ghee. Add the fruit and potatoes and let cook for a few minutes then season with fresh thyme, salt and pepper. Pour glaze over and continue to cook until golden but not too soft.