Confit Of Winter Fruits Recipes
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
CLEMENTINE CONFIT
In the age-old French tradition of fruit confit, it takes many days and many pounds of sugar to make a whole clementine shimmer like a glass orb, preserving it for many and making it more of a conversation piece than anything you actually might want to eat. This is a decidedly fresher take that requires less sugar and time. Individual segments of the tart citrus take a long, warm oven bath in a light sugar syrup until chewy and translucent. They are a perfect topping for Ginger Chocolate Cake almost any dessert or even a bowl of yogurt, fruit and nuts.
Provided by Susan Spungen
Categories candies, project
Time 2h30m
Yield About 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 275 degrees.
- Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
- Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.
WINTER FRUIT COMPOTE
Season: winter. It may seem somewhat unnecessary to preserve dried fruit, but I love having a few jars of this compote on the shelf. The once-shriveled fruits become plump and luscious and are quite delicious served alone for breakfast or with yogurt or crème fraîche as a dessert. I like to make this in early November, when newly dried prunes, figs, and apricots are available. Keep on the lookout for small, dried wild figs, which will plump up perfectly to their original shapely selves. The glistening black prunes from the Agen area in southern France are also key players-I prefer to use these un pitted because they infuse the compote with an almondlike essence. A simplified version of the oven method is used-everything is cooked and hot to start with, so the jars don't need to be heated for an extended time in the oven.
Yield makes four 16-ounce jars
Number Of Ingredients 6
Steps:
- Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
- Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
- Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
- Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
- Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.
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