Apple Confit

This dessert is an apple pie taken to refined heights, based off the recipe by Melbourne chef Andrew McConnell. Confit (pronounced kon-fee) is a French technique which sounds super fancy, but it literally just means 'to preserve'. It's used with amazing frequency in cheffed-up recipes and has become a bastardised term. It basically involves cooking something in it's own fat when referring to meat, or in a sugar syrup when referring to fruit, in such a way that makes bacterial growth difficult (thus preserving it). Fancy, over-used name. Delicious and simple dessert.

So what exactly is this dessert? It's layers of apple baked in a citrus amd brandy syrup with a layer of caramel at the top. It's served with a burnt butter (beurre noisette) ice cream, an Anzac crisp and a salted caramel sauce.

The ice cream is amazing. Cam said it tasted like pancakes so I made some pancakes and served them with the ice cream that tasted like pancakes. Yeah, we're consuming the ice cream at every opportunity.

The Anzac crisp is similarly amazing. Modelled after the Anzac biscuit, it's a thin oatey/cinnamoney cookie layer. We ate the dessert then went back for more crisp.

I couldn't decide which picture I liked best so hey, have both.

Recipe here


Moar desserts:

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