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  • Apple Confit

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    Florencia Alb
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    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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    APPLE CONFIT

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    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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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    65 views3 pages

    Apple Confit

    Uploaded by

    Florencia Alb
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    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.

    2
    www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

    Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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