Sunday, June 8, 2014

Apple Confit

Apple Confit is a delicious dessert that is made by baking layers of apple, butter and sugar at a very low temperature for a very long time.


You will need
2 Fuji apple
4 tbsp. sugar
2 tbsp. butter
2 tbsp. orange zest
2 pinches cinnamon powder

For the topping
3 tbsp. heave whipping cream
1/2 tsp. sugar
a couple drops vanilla extract
a pinch cinnamon

Preheat oven to 250 F. Grease two oven proof bowls. Rinse the apples and peel. Cut the apple through the stem and core. Now using a sharp knife cut the apple into slices as thin as possible. Now add a single layer the apples in the greased bowl. Sprinkle some sugar over it and place a little blob of butter. Repeat the layers until you use up all the ingredients.


Sprinkle some orange zest and cinnamon powder over the top. Cover with a parchment paper cut to shape. Over the parchment paper place foil and seal the bowl. Put the bowl in a baking sheet with sides and place a weighted bowl over the top.


Bake for 2 1/2 to 3 hours. Refrigerator for 2 hours. When you are ready to eat warm the bowls in the oven at 300 F for two minutes. Loosen the sides with a knife and invert it on to the serving dish.


For the topping whisk all the ingredients until you get stiff peaks. Alternately run all the ingredients through a blender until thickened. Place a blob over the top of the inverted confit.


Enjoy!

I submitted this as my entry for week 23 to the 2014 52 week cooking challenge for the theme Confit.

6 comments:

  1. That is an easy dessert from France. I would not mind it right now for my dessert.

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  2. Must have tasted awesome.Looks so nice too...

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  3. Didn't realize that the apples were stacked on top of each other until I read the recipe.. This is such a unique dessert, will have to try this one out.

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  4. Condensed apples..butter sugar cinnamon. .wow..simply wow..Varada its not fair. .bookmarking list is increasing.

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  5. Very unique & Lovely dessert, looks cute too!!

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  6. Wow I was wondering how you got the delicious shape in the pic...now I know! Thanks VArada I will try this out too.

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