tag:blogger.com,1999:blog-3648374498406854611.post2208036125210182251..comments2024-02-18T07:08:41.655-05:00Comments on Desperate Chefs' Wives: JGV on Regis and KellyHilary Batteshttp://www.blogger.com/profile/17379733128452993947noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3648374498406854611.post-29856551537198703722008-11-29T18:34:00.000-05:002008-11-29T18:34:00.000-05:00Here's the real recipe, you have to wrap it up and...Here's the real recipe, you have to wrap it up and let it sit for 24 hours before baking. <BR/>Plus, this took me about 2 hrs to assemble, as I did cut the orange zest in long strips and do all the boiling, draining and freshing. also at the beginning, carmelizing the sugar takes a while. Then, I didn't realize this -- thought it sounded real simple on regis and kelly, but you are supposed to peel the apples too!<BR/><BR/>Hope it's good -- tomorrow at midnight it will be put into my cold garage to cool...<BR/><BR/> Apple Confit<BR/><BR/> This warm goodness is perfect for Fall.<BR/><BR/> Makes 4 portions<BR/><BR/> Ingredients:<BR/><BR/> 2 cups sugar<BR/> 5 oranges<BR/> 15 granny smith apples<BR/><BR/> Preparation:<BR/><BR/> Melt 1 cup sugar and cook until golden brown. Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well. 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.<BR/><BR/> 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. Continue to build layer 3-4 inches above edge of pan keeping lines straight.<BR/><BR/> Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours. 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.<BR/><BR/> Unwrap, cool and let chill for several hours. Slice thinly and serve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3648374498406854611.post-90855388393063679812008-11-29T14:46:00.000-05:002008-11-29T14:46:00.000-05:00oh, and i'm from missouri, near kcoh, and i'm from missouri, near kcAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3648374498406854611.post-57711677278206078082008-11-29T14:45:00.000-05:002008-11-29T14:45:00.000-05:00Hi, I was just getting ready to start making this ...Hi, I was just getting ready to start making this confit.. How long did you let it stand before you put it in the oven??? thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3648374498406854611.post-11862479068477330022008-11-29T01:33:00.000-05:002008-11-29T01:33:00.000-05:00The apple confit is not easy! Something is wrong w...The apple confit is not easy! Something is wrong with the directions. So far cooking for 6 hours and it hasn't shrunk much.Anonymousnoreply@blogger.com