Apple Confit (Pate)

READY IN: 6hrs 40mins
Recipe by MarraMamba

This can be a side dish to meat, or a dessert. Don't let the long directions scare you, only 3 ingredients, its not difficult. Bake time is long so plan accordingly. Since it sits for 24 hours, then chills after baking I would suggest making it 2 days before serving. Times do not include sitting time.

Top Review by 2Bleu

I halved this recipe and made it in a mini-loaf pan. It was really weird watching sugar melt, that alone is worth a star :) The 24 hour no-peek about killed me. I finally got to drain it, although there was not much juice. Since it was already wrapped on 5 sides by the foil pan, I kept it in it, and wrapped heavy duty foil around it. After baking it for 4 hours (since it was a half recipe), I took it out and unwrapped it. (Confusing because it was the only way to know if apples were browned) which they were not. I sprinkled the top with a bit more sugar and returned it to the oven 'as is' for an additional 15 minutes to brown. Now moving on to flavor... Let's just say this is comparing apples and orange rinds (LOL). What a wonderful blending of flavors! Simple ingredients, yet BIG on flavor! I served it over vanilla ice cream and my mouth went WOW!


  1. Put 1 cup sugar in a small pot, melt, stirring constantly over low heat and cook until golden brown. (only takes a few minutes) Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well.
  2. Zest orange into long thin strips. Place in saucepan, cover with water and bring to a boil. Drain, refresh under cold water then drain again.
  3. Peel apples, halve and core. Cut into 1/8-inch thick slices. Keep neatly stacked. Using flat pieces only (discard round ends) place a layer neatly into bottom of loaf pan. Cover with another layer keeping as neat as possible. Press down to even them out. Sprinkle with a bit of sugar, then some zest. Repeat adding sugar and zest every 2-3 layer.
  4. Continue to build layer 3-4 inches above edge of pan keeping lines straight.
  5. Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours.
  6. Drain juice and unwrap pan. Re-wrap in double layer aluminum foil. Place in a large deep roasting pan, fill pan ½ up the sides of pan with water. Bake at 300ºF for 5-6 ½ hours. It is done when it fills about ¾ of the mold, apples are dark brown and a knife passes easily through.
  7. Unwrap, cool and let chill for several hours. Slice thinly and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a