Bone Marrow and Apple Pear Confit

Words: Mikka Wee/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/September 10, 2012

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The bone marrow has certainly undergone a fancy makeover, from its humble beginnings as a heartwarming local soup to a star-winning dish served on elegant plates. Think: Joseph Gordon Levitt’s transformation, from that lanky dude from 10 Things I Hate About You to Hollywood’s hottest new leading man.

Most posh restaurants have begun serving bone marrow as one of their must-try dishes, and it’s amazing how much damage this rack of artery-clogging goodness can cause not only to your heart, but also to your wallet!

Ladies and gents, snap out of the glam and shazam. As long as it is well-prepared, it will taste the same anywhere you go. All you need to do is to salt and flavor that log of cholesterol with some herbs before roasting it into melt-in-your mouth goodness. Slather it on some form of carb (mini soft tacos, crostini, bread), and then top with a generous spoon of salsa.


We used a sweet Apple and Pear Confit to complement the saltiness of the bone marrow. The contrast makes the dish a little less overwhelming to the palate, and the individual flavors more apparent.

Though the dish seems simple with minimal components, roasting them fully develops the flavors, bringing them to the level of decadence that restaurants happily charge you for. Make this dish at home and save your money for the quadruple bypass you’ll probably need after eating this. It’s incredibly easy to make, and you will praise the kitchen gods for bestowing on you a recipe that sends you straight to the heavens, figuratively, of course.

Baked Bone Marrow with Apple Pear Confit

Total Time: 40 minutes / Yield: 2-3 servings

Ingredients for the Bone Marrow

  • 2 pieces bone marrow, halved
  • Olive oil
  • Salt and fresh pepper
  • Italian seasoning
  • Crostini, for serving

Ingredients for the Apple Pear Confit

  • 1/4 cup sliced and seeded apple
  • 1/4 cup sliced and seeded pear
  • 1/2 cup sugar
  • 1/2 cup water

Procedure for Apple Pear Confit

  1. Caramelize sugar in a sauce pan.
  2. Add in water and dissolve sugar in water.
  3. Add in apple and pear and boil until syrupy and fruits are soft and caramelized (about 20 minutes).

Procedure for Bone Marrow

  1. Line a baking tray with foil. Arrange bone marrow.
  2. Generously salt the marrow, then sprinkle with pepper and Italian seasoning.
  3. Drizzle with oil.
  4. Broil in the oven for 7-9 minutes or until browned.
  5. Serve immediately with crostini and apple pear confit.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • http://profiles.google.com/omgayeo Frances Yeo

    Bone marrow is so sinful but sooo good. My sister and I got to try some baked bone marrow at a restaurant and they served it with caramelized onions and some sea salt for garnish with crostinis. Super nom!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      mmm, the caramelized onions can actually replace the confit. great idea!

  • http://80breakfasts.blogspot.com/ joey

    Bone marrow! A childhood favorite, my dad would gather all the marrow from our bulalo soup and divide among us. One of my favorite things about being an adult (aside from eating all the cake batter I want), is that I can add as much bone marrow as I want to our bulalo soup :) Have always wanted to try this roasted bone marrow at home (yes, have also had them in those swanky restaurants)!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      please do! let us know what you think! :)

  • http://thehungrygiant.net/ TheHungryGiant

    Never tried roasting bone marrow before. I’ve also never had bypass before. I might, just might, kill two birds with one stone with this one. HAHA! Usually with bulalo, the marrow is the last thing I eat. In the same way I save the chicken skin or grilled pork taba as the final hurrah to a great meal. :D This is one happy post!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      do try making this, but skip the bypass :)

  • Grandus

    On a wholly unrelated note, Joseph Gordon Levitt was on 3rd Rock from the Sun. Rider Strong is the kid from Boy Meets World.

    • Mikka Wee

      Hi Grandus! Thank you so much for spotting this error! You are correct! I guess I had my shows mixed up while I was writing this. Apologies!

    • Mikka Wee

      Hi Grandus! Thank you so much for spotting this error! You are correct! I guess I had my shows mixed up while I was writing this. Apologies!

    • Mikka Wee

      Hi Grandus! Thank you so much for spotting this error! You are correct! I guess I had my shows mixed up while I was writing this. Apologies!

    • Mikka Wee

      Hi Grandus! Thank you so much for spotting this error! You are correct! I guess I had my shows mixed up while I was writing this. Apologies!

      • Grandus

        Oh not a problem. I’ve recently discovered this blog and have just been drooling over the contents, but I also have a large repository of useless TV trivia.

  • http://twitter.com/nicogocs Nico Goco

    holy cow cholesterol! that looks awesome.

  • http://www.facebook.com/juanmagdaraog Juan Magdaraog

    We tried this recipe at home tonight. It was awesome! If it wasn’t so unhealthy I’d have this almost everyday. Thanks for sharing this. Will try the other food hacks for sure.

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      glad to hear you enjoyed it! :D

  • Chap Gage

    Out of curiosity, why do you call this a confit? Otherwise looks amazing.