Here, layers of apple, almonds and a light caramel sauce fill a loaf pan that sits in a hot-water bath, effectively turning your slow-cooker into a bain-marie.
For this recipe, you'll need a 5 1/2-to-7-quart slow-cooker and a loaf pan without handles whose total length is no more than 8 inches. (We used a disposable aluminum one.)
Make Ahead: The terrine must be weighted and refrigerated overnight. The terrine can be refrigerated for up to 1 week. The yogurt accompaniment is best made just before serving.
Servings: 6 - 8
- Scant cup sugar, preferably superfine
- 3 tablespoons water
- 3 2/3 pounds apples (any kind that is good for baking, such as Gala, Cortland and Jonagold)
- Finely grated zest of 1 lemon (2 to 3 teaspoons)
- Finely grated zest of 1 orange (at least 1 tablespoon)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground star anise
- 1/2 cup sliced, skin-on almonds, toasted (see NOTE)
- 1 cup plain whole-milk yogurt, strained
- 1 tablespoon honey
Line the loaf pan with parchment paper, allowing a 4-inch overhang on the long sides.
Combine half of the sugar with the water in a small saucepan over medium heat. Once the sugar has dissolved, cook for 6 to 8 minutes, occasionally swirling the saucepan gently (do not stir) as needed. When the bubbling mixture has turned a pale golden color, pour it into the base of the lined loaf pan. Let cool.
Meanwhile, peel and core the apples, then cut them into thin slices, placing them in a mixing bowl as you work. Add the lemon and orange zests, the remaining sugar, cinnamon, star anise and almonds; toss to coat evenly.
Layer the mixture on top of the caramel in the loaf pan, being careful to line the fruit fairly neatly. Close the parchment paper overhang over the top, then wrap the entire loaf pan tightly in aluminum foil to form a water-tight seal. Place in the slow-cooker.
Boil a kettle of water. Pour the boiling water into the slow-cooker so that the water comes halfway up the sides of the loaf pan. Cover and cook on LOW for 8 hours.
Transfer the loaf pan to a rack to cool; discard the water in the slow-cooker. Place a small plate, then a heavy can (such as a 28-ounce can of tomatoes) on top of the terrine; this is necessary to compress the layers of fruit. Refrigerate overnight.
Just before serving, combine the yogurt and honey in a small bowl, stirring until well incorporated. Unwrap the terrine and open the parchment paper; invert a serving platter on top, then invert the terrine to seat it on the platter. Remove the paper and loaf pan. Use a serrated knife to carefully cut the terrine crosswise into thick slices.
Serve the slices with a dollop of the honeyed yogurt.
NOTE: Toast the almond slices in a small dry skillet over medium-low heat for several minutes until fragrant and lightly browned. Cool before using.
Adapted from "Slow Cooking," by Antony Worrall Thompson (Mitchell Beasley, 2012).
Tested by Bonnie S. Benwick.
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