Going Apple Picking? Here’s What Chefs Suggest Doing With All That Extra Fruit. - Washingtonian

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Fear not, this year your apples will not rot.

“I think the biggest thing is to remember that every single bit of the apple is usable,” she says.

At the New Orleans-inspired downtown DC restaurant, the kitchen saves apple peels and cores to spruce up existing vinegars with an apple infusion. “Saving all those peels and covering them with some rice wine vinegar and letting it sit at room temperature in a nice, cool place–covered–is a really fantastic way to [add] a fresh, fun flavor to a lot of different foods in your everyday cooking.”

Here’s how she gets it done: Wash your apples, and take any peels, stems, cores, and seeds and completely cover with unseasoned rice wine vinegar in a container with a tight-fitting lid. Let the mixture sit in a cool, dark place for at a week . Strain, discard the scraps, and use for vinaigrettes, sauces, and whatever else you like.in Shaw, pastry chef Ana Deshaies says a lot of things at the restaurant begin with an apple confit.

“We peel them, cut them–it’s something that you can do at home–and then we cook them in some caramel, and some orange zest.” Deshaies has used the confit to make an apple cake and cobbler, and as a topping for French toast.

 

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