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Spiced Apple and Pear Confit

Spiced Apple and Pear Confit

Tender apples and pears are gently simmered in a vanilla-citrus syrup until glossy, fragrant, and spoonable. Serve this french-style fruit confit warm or chilled over yogurt, pound cake, oatmeal, or vanilla ice cream.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 6

Ingredients

  • 0.5 cup granulated sugar
  • 1 pod vanilla bean (split lengthwise)
  • 0.25 cup fresh orange juice
  • 1 pod star anise
  • 1 tbsp fresh lemon juice
  • 2 medium tart apples (peeled, cored, and cut into 1/2-inch wedges)
  • 3 medium firm pears (peeled, cored, and cut into 1/2-inch wedges)
  • 0.125 tsp fine sea salt
  • 1 tsp orange zest (finely grated)
  • 1 piece cinnamon stick
  • 0.5 cup water

Instructions

  1. Set a cutting board, vegetable peeler, paring knife, 3-quart heavy saucepan, heatproof spoon, and clean 1-quart storage jar or bowl on the counter before you begin so the fruit can go straight into the syrup without browning.
  2. Peel, core, and cut the 3 medium firm pears and 2 medium tart apples into 1/2-inch wedges on the cutting board, keeping the pieces similar in size so they soften evenly during cooking.
  3. Combine 0.5 cup granulated sugar, 0.5 cup water, 0.25 cup fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp finely grated orange zest, 1 split vanilla bean, 1 cinnamon stick, 1 star anise pod, and 0.125 tsp fine sea salt in the 3-quart heavy saucepan.
  4. Place the saucepan over medium heat and cook the syrup for 4-5 minutes, stirring with the heatproof spoon until the sugar fully dissolves and the liquid looks clear and lightly steaming.
  5. Add the prepared pears and apples to the saucepan and gently turn them in the syrup with the spoon until every piece is coated, keeping the heat at medium until the liquid returns to a gentle simmer, about 3 minutes.
  6. Reduce the heat to low, partially cover the saucepan, and simmer the fruit for 18-22 minutes, stirring gently every 5 minutes, until the wedges are tender when pierced with the tip of a paring knife but still hold their shape.
  7. Uncover the saucepan and continue cooking over low heat for 8-10 minutes, spooning syrup over the fruit occasionally, until the syrup is glossy and lightly thickened and the fruit looks translucent around the edges.
  8. Remove the saucepan from the heat and discard the cinnamon stick, star anise pod, and vanilla bean pod with tongs or a spoon; scrape any remaining vanilla seeds from the pod back into the syrup if desired.
  9. Let the fruit confit cool in the saucepan for 15 minutes at room temperature so the fruit absorbs more syrup and the texture becomes jammy without breaking apart.
  10. Spoon the confit and syrup into a clean bowl or jar, then serve warm, at room temperature, or chilled; for storage, cover and refrigerate within 2 hours and use within 5 days.

Nutrition (per serving)

  • Calories: 183
  • Protein: 1 g
  • Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 5 g
  • Sugar: 40 g
  • Sodium: 50 mg

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