Baked Apple Confit
Recipe by Ben Sears
Serves 4
Granny Smith apples cooked slowly with sake and lemon until meltingly tender and aromatic.
150g caster sugar
100g butter, melted
80ml sake
50ml lemon juice
Zest of 1 lemon
10 small granny smith apples, peeled and finely sliced
Pre-heat oven to 160⁰C and line a terrine mould or loaf tin with greaseproof paper.
Place 75g of the sugar in a small, heavy-based saucepan. Cook, without stirring, over medium heat until sugar melts and turns a light caramel colour. Pour into prepared mould.
Combine butter, remaining sugar, sake, lemon juice and zest in a bowl and gently stir through sliced apples. Layer apples on caramel in prepared mould. Cover with baking paper and foil.
Bake for 40 minutes. Reduce temperature to 140°C and bake for a further 40 minutes. Remove foil and baking paper and bake for a further 40 minutes until the apples are cooked and all excess liquid has evaporated.
Cool to room temperature. Press with a weight and refrigerate overnight before serving in thin slices.
