Recipe courtesy of Gale Gand

Confit of Apples

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  • Level: Easy
  • Yield: 8 servings
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1/2 cup unsalted butter [or margarine]

1 cup sugar

2 tablespoons brandy

2 teaspoons lemon juice

4 Granny Smith apples


  1. In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.