Apple Confit Recipes

APPLE AND ONION CONFIT CROSTINI

Steps:

• For the confit: In a high-sided skillet, heat the butter and oil over medium heat. Add the onions, apple slices, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the vinegar, maple syrup, and thyme. Reduce the heat to low and cook, stirring occasionally, until onions and apples are very soft, about 50 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake until lightly golden, 12 to 14 minutes. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve.
• Cook's Note: Freeze the gorgonzola for 20 minutes for easier slicing.

APPLE CONFIT (CROCK POT)

Steps:

• Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.)
• Place the apples in a 4-quart or larger slow cooker.
• Add sugar and cinnamon to taste, and toss to coat well.
• Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.
• Stir in vanilla.
• Transfer to a bowl and let cool slightly.
• Cover and refrigerate until chilled.
• Serve with low-fat vanilla ice cream or frozen yogurt if desired.

CONFIT OF APPLES

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.

APPLE CONFIT

Steps:

• 1.Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled. Cover and refrigerate for up to 4 days

GARLIC CONFIT

Steps:

• Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
• Pour oil into a very small pot; add garlic cloves and thyme.
• Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
• Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

JEAN-GEORGES VONGERICHTEN'S APPLE CONFIT

Steps:

• 1. Melt 1 c. sugar in a saute pan over med. high heat, stirring only occasionally, until it bubbles & turns golden brown. Immediately pour it into a 9x5 loaf pan, or a 3" deep, 9"round cake pan. Swirl the melted sugar around so that it coats the bottom,& set it aside. It will harden while you prepare the oranges & apples. 2.Use a zester to remove the orange zest in long, thin strips. Place the zest in a saucepan w/ water to cover. Bring to a boil, then cook for 1 min. Dran, then refresh under cold running water for a minute or two. Drain again. 3. Peel apples, then halve & core. Cut by hand or mandoline in even slices about 1/8" thick; keep slices neatly stacked. 4. Using only flat pieces, place a layer of apples neatly in bottom of pan. cover w/ another layer, keeping layers level & press down to even them out. Sprinkle w/ a bit of remaining cup of sugar, then some zest. repeat, adding sugar & zest every 2-3 layers. Go 3-4" above top of pan, keeping lines straight. 5. Cover w/ plastic wrap, then wrap the whole pan w/ foil. Place it in shallow tray (it will drip) & refrigerate overnight (24hrs) 6. Drain joice from tray, then unwrap pan. Drain liquid, then wrap pan in double layer of foil. Place pan in lg deep roasting pan & fill 1/2 way up loaf pan w/ water. Bake @ 300 for 5 hrs. then check. Confit is done when all apples slices are dark brown, it has shrunk to fill 3/4 of pan & thin blade knife pierces it easily. Cooking time betw. 5-6 hrs; check & replenish water bath (use boiling water) as necessary. 7. Unwrap confit, cool then chill up to 2 days. Slice thinly & serve.