Apple Confit (Pate)

Directions

1. 1
   Put 1 cup sugar in a small pot, melt, stirring constantly over low heat and cook until golden brown. (only takes a few minutes) Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well.
2. 2
   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.
3. 3
   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.
4. 4
   Continue to build layer 3-4 inches above edge of pan keeping lines straight.
5. 5
   Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours.
6. 6
   Drain juice and unwrap pan. Re-wrap in double layer aluminum foil. Place in a large deep roasting pan, fill pan 1/2 up the sides of pan with water. Bake at 300°F for 5-6 1/2 hours. It is done when it fills about 3/4 of the mold, apples are dark brown and a knife passes easily through.
7. 7
   Unwrap, cool and let chill for several hours. Slice thinly and serve.