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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bilal ricky
[email protected]This pâté is way too expensive to make. I can buy a perfectly good pâté at the store for a fraction of the cost.
Alex McIntyre
[email protected]This recipe is missing some important instructions. For example, it doesn't say how long to cook the apples and onions.
Chrissy Holland
[email protected]I'm not sure what went wrong, but my pâté turned out too dry. I think I might have cooked it for too long.
Asif Prame
[email protected]This pâté is very rich, so a little goes a long way.
Masana Leatitia
[email protected]I had trouble finding Calvados, so I used apple cider instead. It turned out great!
Destiny Bennett
[email protected]This pâté is a little too sweet for my taste, but I think it would be perfect for someone who likes sweeter dishes.
Peter sengure Reymond
[email protected]I love the way the spices in this pâté warm up the flavors of the apples and onions.
Muhammad Ubaid Shaheen Khokhar
[email protected]This is a great recipe for using up leftover apples.
Malik Sufyan
[email protected]I'm not a big fan of pâté, but this one is really good. The apples and onions give it a nice sweetness and crunch.
Ciuffie
[email protected]This pâté is so easy to make, and it's so delicious. I love that I can make it ahead of time and then just serve it when I'm ready.
Agenor René
[email protected]I love the combination of apples and onions in this pâté. It's a unique and flavorful dish that I'm sure to make again.
LIKHON SIKDER
[email protected]This is a great recipe for a special occasion appetizer. It's elegant and delicious, and it's sure to impress your guests. I highly recommend it!
Tareq Tareq
[email protected]I've made this pâté several times now, and it's always a winner. It's easy to make, and the results are always delicious. I love the way the apples caramelize in the butter and brown sugar.
gujjar gujjari
[email protected]This apple confit pâté is a delight! The flavors of the apples, onion, and spices blend perfectly, and the texture is smooth and creamy. I served it on crostini with a dollop of crème fraîche, and it was a hit with my guests.