JEAN-GEORGES VONGERICHTEN'S APPLE CONFIT

Steps:

• 1. Melt 1 c. sugar in a saute pan over med. high heat, stirring only occasionally, until it bubbles & turns golden brown. Immediately pour it into a 9x5 loaf pan, or a 3" deep, 9"round cake pan. Swirl the melted sugar around so that it coats the bottom,& set it aside. It will harden while you prepare the oranges & apples. 2.Use a zester to remove the orange zest in long, thin strips. Place the zest in a saucepan w/ water to cover. Bring to a boil, then cook for 1 min. Dran, then refresh under cold running water for a minute or two. Drain again. 3. Peel apples, then halve & core. Cut by hand or mandoline in even slices about 1/8" thick; keep slices neatly stacked. 4. Using only flat pieces, place a layer of apples neatly in bottom of pan. cover w/ another layer, keeping layers level & press down to even them out. Sprinkle w/ a bit of remaining cup of sugar, then some zest. repeat, adding sugar & zest every 2-3 layers. Go 3-4" above top of pan, keeping lines straight. 5. Cover w/ plastic wrap, then wrap the whole pan w/ foil. Place it in shallow tray (it will drip) & refrigerate overnight (24hrs) 6. Drain joice from tray, then unwrap pan. Drain liquid, then wrap pan in double layer of foil. Place pan in lg deep roasting pan & fill 1/2 way up loaf pan w/ water. Bake @ 300 for 5 hrs. then check. Confit is done when all apples slices are dark brown, it has shrunk to fill 3/4 of pan & thin blade knife pierces it easily. Cooking time betw. 5-6 hrs; check & replenish water bath (use boiling water) as necessary. 7. Unwrap confit, cool then chill up to 2 days. Slice thinly & serve.