APPLE CONFIT (PATE)
This can be a side dish to meat, or a dessert. Don't let the long directions scare you, only 3 ingredients, its not difficult. Bake time is long so plan accordingly. Since it sits for 24 hours, then chills after baking I would suggest making it 2 days before serving. Times do not include sitting time.
Provided by MarraMamba
Categories Dessert
Time 6h40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put 1 cup sugar in a small pot, melt, stirring constantly over low heat and cook until golden brown. (only takes a few minutes) Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well.
- Zest orange into long thin strips. Place in saucepan, cover with water and bring to a boil. Drain, refresh under cold water then drain again.
- Peel apples, halve and core. Cut into 1/8-inch thick slices. Keep neatly stacked. Using flat pieces only (discard round ends) place a layer neatly into bottom of loaf pan. Cover with another layer keeping as neat as possible. Press down to even them out. Sprinkle with a bit of sugar, then some zest. Repeat adding sugar and zest every 2-3 layer.
- Continue to build layer 3-4 inches above edge of pan keeping lines straight.
- Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours.
- Drain juice and unwrap pan. Re-wrap in double layer aluminum foil. Place in a large deep roasting pan, fill pan ½ up the sides of pan with water. Bake at 300ºF for 5-6 ½ hours. It is done when it fills about ¾ of the mold, apples are dark brown and a knife passes easily through.
- Unwrap, cool and let chill for several hours. Slice thinly and serve.
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Imo Amaa
[email protected]Overall, I thought the apple confit pâté was a good recipe. It was easy to follow and the results were delicious.
lupasa minganja
[email protected]I followed the recipe exactly, but my apple confit pâté didn't turn out as smooth as I would have liked. I'm not sure what I did wrong.
Ali Zagam
[email protected]The apple confit pâté was a bit too rich for my taste. I think I would have preferred it with a lighter filling.
Kenneth brown
[email protected]This recipe is a keeper! I'll be making it again and again.
Md Ullah
[email protected]I had some trouble finding apple confit, so I made my own. It was a bit of a process, but it was worth it in the end.
GLORIA HALLIDAY
[email protected]The apple confit pâté was a delicious and elegant appetizer. It was perfect for my holiday party.
Asmita yadav
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with a more savory filling.
Darresha
[email protected]I was skeptical about the combination of apples and pâté, but I was pleasantly surprised. The flavors really complemented each other well.
Tohasin Ali
[email protected]The apple confit pâté turned out so creamy and smooth. It was the perfect consistency for spreading on crackers or bread.
BD 71 Yeasin
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish look and taste like it came from a fancy restaurant.
Yasir Ahmadi
[email protected]This apple confit pâté was an absolute delight! The flavors were perfectly balanced, with the sweet apples playing off the savory pâté beautifully. It was a hit at my dinner party, and I'll definitely be making it again.