MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.
CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.
Provided by MadeInCooking
Categories Side Dish Sauces and Condiments Recipes
Time P1DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
- Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
- Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg
ORANGE CONFIT
This isn't cooking; it's alchemy. You're taking pretty much everything in the orange except its form and replacing it with sugar, making even the peel edible. It's quite amazing, though it does take time. You can use this technique on all kinds of citrus. Blanching the fruit helps to remove the bitterness of the pith. Think of this as fresh orange candy or sugar in orange form.
Provided by Mark Bittman
Categories candies, dessert
Time 16h
Yield 16 servings
Number Of Ingredients 2
Steps:
- Fill a saucepan large enough to hold oranges with water; bring to a boil. Blanch oranges for 30 seconds, then remove, change water and repeat. Carefully quarter oranges through their poles. Return them to saucepan with half the sugar and water to cover. Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered. Cook for 8 hours, then remove from heat and let sit overnight.
- Drain oranges and repeat process with remaining sugar and water to cover. Oranges are done when very tender but not falling apart, from 1 to 8 hours. Remove pot from heat and let cool, then refrigerate oranges with their syrup. Oranges will keep, refrigerated, for several weeks.
- Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 74 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.)
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
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- 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. DO AHEAD Can be made 1 month ahead. Keep chilled.
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- Using a mandoline or a very sharp serrated knife, slice the citrus super thinly—about 1/32 inch (1 mm) thick. Ideally the slices should be an intact cross section of even thinness. Place the slices in a container, pour in enough water to cover, and add a pinch of salt. Cover and refrigerate overnight.
- In a flameproof casserole dish or oven-safe saucepan over medium-high heat, combine 1 1/4 cups water, the sugar, and vanilla bean, if using. Bring to the boil, reduce the heat to a simmer, and let it bubble away for 5 minutes. Cut a piece of parchment paper to fit just inside the pan.
- Drain the water from the lemons. Place the lemon slices, 1 at a time, in the sugar syrup and press the parchment paper on top. Cover with the lid and then transfer to the oven until the white pith between the rind and flesh starts to turn translucent, 40 to 60 minutes.
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