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Apple Confit
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| unsalted butter, as needed |
8 granny smith apples, peeled, cored and thinly sliced crosswise
Smoked Cinnamon Caramel Powder, as needed
1. Preheat a convection oven to 300oF/150oC. Liberally grease a "third hotel pan" (a standard foodservice
pan, any baking dish measuring roughly 6 inches by 12 inches will suffice) with the butter. Apply a light
dusting of the Smoked Cinnamon Caramel Powder over the bottom of the pan.
2. Arrange one layer of apple slices into the pan, overlapping slightly. Apply another dusting of the powder
on top the apple slices. Repeat this procedure until the all the apple slices have been layered into the pan.
3. Tightly wrap the pan in aluminum foil and place into the oven for 45 minutes.
4. Remove the foil and return to the oven for 15 minutes, to allow excess moisture to evaporate. Remove
once again and place a sheet of parchment, cut to the shape of the pan, on top of the apples. Place a second
"third pan" or identical baking dish on top and return to the oven for one more hour.
5. Remove from the oven and allow to cool. Refrigerate at least four hours, or ideally, overnight. This
allows the natural pectin in the apple to set, making it easier to cut.
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