Confit is all the rage these days, and I see garlic confit on just about every Shabbos table! This jalapeno date confit went all out viral when I first posted it on the gram, and it’s made it’s rounds around the world! What is it about confit? Well, it’s a vehicle to drive through an entire loaf of challah or sourdough, that’s for sure. But this one? It’s SO GOOD you will literally just want to eat it with a spoon! Happy sweet new year, indeed!
Apple & Honey Garlic Confit
1 firm apple, peeled and sliced
1 large or 2 small leeks, white and pale green parts, chopped
1/2 cup peeled garlic cloves
3 sprigs thyme
Kosher salt and pepper, to taste
1 heaping tbsp honey
Extra virgin olive oil
Method:
Preheat oven to 350°
Cut the leeks in half lengthwise, rinse between the layers to remove any dirt. Slice. Add to a non-reactive baking dish with the remaining ingredients with enough olive oil to mostly cover everything.
Bake, uncovered for 45 minutes or until everything is soft and buttery and starting to brown.
Slather on sourdough and enjoy!
Store in an airtight container in the fridge for up to two weeks. May be frozen.
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