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Apple Confit

This 3 sentence summary provides the key details about the Apple Confit recipe: The recipe calls for apples, butter, sugar, pectin and vanilla to be baked until soft and then processed into a smooth confit which is then strained and chilled. The ingredients are apples at 83% of the total weight, butter at 8%, sugar also at 8% and small amounts of pectin and vanilla.

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Florencia Alb
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1K views3 pages

Apple Confit

This 3 sentence summary provides the key details about the Apple Confit recipe: The recipe calls for apples, butter, sugar, pectin and vanilla to be baked until soft and then processed into a smooth confit which is then strained and chilled. The ingredients are apples at 83% of the total weight, butter at 8%, sugar also at 8% and small amounts of pectin and vanilla.

Uploaded by

Florencia Alb
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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APPLE CONFIT

Apple Confit

APPLE CONFIT

Ingredients Total weight: ~ 181 g 100%

• Butter 82% 15 g 8%
• Sugar 15 g 8%
• Pectin NH 1g <1%
• Apple (peeled and cored) 150 g 83%
• Vanilla ¼ pod

1. Mix the sugar with the pectin.

2. Peel and core the apple, cut it into quarters, and roll in the sugar
and pectin mixture.

3. Transfer the sugar-coated apples to a baking tray lined with


a silicone mat, add a piece of butter, and bake in an oven preheated
to 160 °С / 320 °F for 10–15 minutes until soft.

4. Add the baked apple to a food processor, along with the


vanilla seeds, and process until smooth.

5. Rub the confit through a fine sieve into a dry container.


Cover with cling film touching the surface and put in the fridge
to cool down completely.

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