Apple Confit Pate Receta

This stunning Apple Confit Pâté is unbelievably versatile! Serve it warm as a sophisticated side dish alongside roasted meats or poultry, or chill it for a unique and elegant dessert. Despite the detailed instructions, this recipe only requires three simple ingredients and is surprisingly easy to make. The long baking time is worth the wait—the result is a richly flavored, beautifully textured treat that's perfect for impressing guests. Plan ahead as it requires a 24-hour resting period and several hours of chilling after baking. Best made 2 days before serving.

Preparación 60 min

Cocción 400 min

Calorías 733.1 kcal

Proteína 5g

Valoración Sé el primero

245

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Apple Confit Pate

1 cup granulated sugar and 1 tablespoon granulated sugar
1 orange (zest only)
4-5 medium Granny Smith apples (about 2 lbs)

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Cómo preparar Apple Confit Pate

In a small saucepan, melt 1 cup of granulated sugar over low heat, stirring constantly until it turns a rich golden brown. (This creates the caramel base).
Carefully pour the melted caramel into a 9x5 inch loaf pan or a 9-inch round cake pan (3 inches deep), ensuring the bottom is evenly coated.
Using a vegetable peeler, zest one orange into long, thin strips. Set aside.
Place the orange zest in a small saucepan, cover with water, and bring to a boil.
Drain the zest, rinse under cold water to stop the cooking process, and drain again.
Peel, halve, and core 4-5 medium apples (about 2 pounds total). Granny Smith or Honeycrisp are excellent choices.
Using a sharp knife or mandoline slicer, thinly slice the apples to about 1/8-inch thickness.
Keep the apple slices neatly stacked to maintain even layering.
Arrange a layer of flat apple slices in the bottom of the prepared pan, ensuring they are neatly placed.
Repeat layering the apples, keeping them as neat and even as possible.
Gently press down on each layer to compact the apples.
Sprinkle a small amount of granulated sugar (about 1 tablespoon) and a few strips of the blanched orange zest over every 2-3 layers.
Continue layering the apples, sugar, and zest until the pate is 3-4 inches above the rim of the pan, keeping the layers straight.
Cover the pan tightly with plastic wrap, then wrap completely in aluminum foil.
Place the wrapped pan in a larger, shallow baking tray to catch any drips during baking.
Let the assembled pate rest at room temperature for 24 hours.
After 24 hours, carefully drain any excess liquid from the pan and unwrap the foil.
Re-wrap the pan in a double layer of aluminum foil.
Place the wrapped pan in a large, deep roasting pan. Fill the roasting pan with water, coming up about halfway up the sides of the loaf pan.
Bake in a preheated 300°F (150°C) oven for 5-6 hours, or until the apples are dark brown, the pate has filled most of the mold, and a knife easily passes through the center.
Remove from the oven, carefully unwrap, and let cool completely.
Once cool, refrigerate for several hours to chill completely.
Slice thinly and serve. Enjoy!