apple confit

Apple Confit with Salted Caramel Sauce and Oat Crisps Recipe

Salted caramel sauce is a great addition to the apple confit. It brings out those rich, sweet flavors of the apples and enhances them.

The oat crisp is a great way to make this apple confit more wholesome and filling. It also adds that little crunch that goes so well with this dish.

The other weekend I went to Yosemite with my dad. A few days before that, I made an apple dessert.

Yosemite was maybe 3 or 4 hours away. We met up after he got off work on a Friday, and then we made our way down. By the time we got down there, we had made it to one stop before it got dark. Hetch Hetchy was our first stop.

A reservoir in the park of the park. The water level was really low, and then we were there at the wrong time of year for waterfalls. It was still gorgeous scenery. We then went to the town of Fish Camp to stay the night in a cabin. Silly town name.

Then the next day was to Mono Lake, which I had wanted to visit most. I have seen photos online for years, and it always looked like a strange and majestic place. It lived up to the photos. Like the inside of a cave had been transported to a lake in the middle of the valley. I will post those photos next; way too many for one post. Breakfast was following at the infamous Mobil gas station. I had never heard of it before, but the giant gas station/deli/diner is apparently pretty popular.

The rest of the stops were all places I don’t really remember their names. It was all great big trees, rocks, valleys, and lakes that began to blur together after a wife. Another night was spent on the other side of Yosemite in a town that was so small we missed it driving by the first time. It was a lovely weekend trip, a nice to be out of St Helena for a while.

The dessert was something I made just well, just to do something. A bit more technical than a simple cake or cookies I would typically make, but still something I could achieve. The confit had to sit overnight, so the next day, I was going to take photos.

And I got one I liked, kind of. The light was just off, and I still am not all situated with all my stuff since moving. The light in the kitchen here is just not the same as in my old place; I think I might try to make a setup in the garage to shoot. More room and hopefully that moody diffused light I am always searching for. Anyways the taste was there, so it may seem like a few steps for this recipe, but they are all quite easy.

Apple Confit

  • 100g butter, melted
  • 150g (1/2 cup) sugar
  • 1 vanilla bean, seeds scraped
  • 80ml (1/3 cup) brandy
  • 80ml (1/3 cup) lemon juice
  • zest of 1 lemon
  • 10 small granny smith apples

Oven 350F. Grease a 9×4 inch loaf pan, then line with parchment paper.

Place 75g of the sugar in a saucepan. Cook over medium heat until sugar melts and turns a light caramel color. Pour into tin.

Combine butter, remaining sugar, vanilla, brandy, lemon juice, and zest in a large bowl. 

Peel all the apples and cut off flesh into chunks. Using a mandolin, thinly slice all of the apples. Place into the large and toss to combine. Layer the apples in the tin in overlapping, even layers. Cover the top with parchment paper, then wrap in foil.

Bake for 30 minutes. Turn the oven down to 300F, and bake for another 30 minutes. Turn the oven down to 250F, remove foil and parchment from the top and bake for an additional 1 1/2 hours.

Let cool to room temperature. Wrap a piece of cardboard in plastic or a loaf tin of the same size and place it onto apples. Weigh down with a brick or canned food to compress it down. With weights, let cool in the fridge overnight. 

Brown Butter Brown Sugar Ice Cream

  • 300g butter, room temperature
  • 580ml (2 1/3 cup) whole milk
  • 2 tbsp honey
  • 6 egg yolks
  • 150g (2/3 cup) dark brown sugar

Heat butter in a saucepan until brown and nutty. Take off the heat, then slowly pour in 500ml of milk. Let cool to room temperature, then cool in the fridge until butter is solidified. 

Remove and discard butter solids, and strain through a chinois. Measure to make sure it is at 500ml. If not, use the remaining milk to bring up to 500ml.

Combine yolks and brown sugar in a bowl and whisk until pale and thick.

Place milk with honey in a saucepan and bring up to a simmer. Tempera ladle fulls into the eggs and then add back to the milk mixture. Cook for about 8 minutes, stirring constantly over low/medium heat until it coats the back of a spoon.

Strain through a chinois and then let cool in the fridge for a few hours until completely chilled.

Churn through the ice cream maker, then let freeze for a few hours.

Oat Crisp

  • 45g (1/2 cup) rolled oats
  • 110g (1/2 cup) dark brown sugar
  • 35g (1/2 cup) breadcrumbs
  • 1/8 tsp baking powder
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 egg white

Oven 350F. Line a baking sheet with a Silpat or parchment paper.

Process half the oats with the sugar and bread crumbs in a food processor. Add in the butter, spices, baking powder, and egg white until just combined. Pour into a bowl and fold in the remaining oats.

Place on a baking sheet and spread into a thin, even layer with an offset.

Bake until golden brown, about 15 minutes. Let cool completely, then cut or break into pieces.

Salted Caramel

  • 110g (1/2 cup) sugar
  • 1/4 cup water
  • 160ml (2/3 cup) heavy cream
  • 30g salted butter, chopped

Place sugar and water in a saucepan, and whisk to combine. Cook until it is a deep caramel color. Meanwhile, heat the cream until warm, about 1 minute, in the microwave. Remove sugar from heat, then slowly whisk the cream in, stirring constantly. If it starts to separate, place over low heat and whisk until combined. Add butter to pieces, stirring until combined. Let cool to room temperature.

all recipes from or based on an Andrew McConnell recipe

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