Confit Of Citrus Fruits Recipes
FRUIT CONFIT
this makes a lovely gift. it's delicious served with poultry, roasts and latkes, recipe from jacques pepin
Provided by chia2160
Categories Citrus
Time 1h
Yield 5 cups
Number Of Ingredients 17
Steps:
- using a vegetable peeler peel off grapefruit rind in strips.
- using a sharp knife cut grapefruit into sections over a bowl to catch the juice.
- add grapefruit sections, rind, juice, and all ingredients to a saucepan.
- bring to boil, reduce heat to simmer, partially cover and cook 30-40 minutes.
- spoon into small jars, cover tightly and refrigerate.
- this keeps for a month or more.
Nutrition Facts : Calories 274.1, Fat 0.6, SaturatedFat 0.2, Sodium 480.2, Carbohydrate 69, Fiber 6, Sugar 45.8, Protein 2.2
CONFIT OF CITRUS FRUITS
Steps:
- Cut lime, orange, lemon and grapefruit into thin slices. Then cut each slice of the lime, orange and lemon into 4 quarters. Cut the grapefruit slices into eighths.
- Make a syrup by boiling sugar, water and lime zest for 15 minutes. Strain. Cool, then steep citrus fruits overnight in the syrup.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 72 grams
CONFIT OF WINTER FRUITS
Categories Condiment/Spread Fruit Christmas Apple Pear Quince Banana Winter Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 17
Steps:
- Combine all ingredients except grapefruit in heavy large nonreactive pot. Using vegetable peeler, remove peel from grapefruit in strips. Cut peel into matchstick-size strips. Using small sharp knife, cut all white pith from grapefruit. Working over bowl to catch juices, cut between membranes to release segments of grapefruit and squeeze juices into bowl; discard seeds. Add peel strips, grapefruit segments, and collected grapefruit juice to pot. Bring confit to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, partially cover pot, and simmer confit until fruit is tender, stirring occasionally, about 40 minutes. Cool completely.
- Spoon confit into small (1- to 2-cup) jars. Cover tightly and chill overnight. (Can be made 1 month ahead. Keep chilled.)
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