Hi there, I have searched for this topic but all I find is info on dessert. Here is my plan: I would like to confit some pork ribs using fat that I have previously cured (maple bacon) and smoked with applewood. I then plan to smoke with ribs and grill after sitting for a while. My question is has anyone added fruit (i.e. apples) into the confit during slow cooking and then stored the apple with it? I am wondering if this will give extra flavour. I was also thinking of adding some maple syrup to enhance the flavour and not sure if I should do this while cooking or just at the end before storage. Any thoughts are greatly appreciated. Thanks, Steve
