CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
- 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
This lemon confit is nothing more than thin slices of lemon that are slowly cooked in a sugar and vanilla syrup, yet its ability to elevate all manner of desserts and beverages is anything but understated.
Provided by Natalie Paull
Number Of Ingredients 5
- 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.
- Preheat the oven to 300°F (150°C).
- 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.☞TESTER TIP: If some of your citrus slices start to turn golden and caramelize, they can be removed, kept separately, and chopped up and used in place of citrus peel.
- Cool the lemon slices in the syrup and use immediately or cover and stash them in the fridge for up to 1 week.☞TESTER TIP: Don't toss that slightly sweetened citrus syrup! Any extra syrup can be salvaged and stirred into cocktails, iced tea or seltzer, buttercream, yogurt, or whipped cream.
Nutrition Facts : ServingSize 1 portion, Calories 70 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g
- 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
- 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
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
Yield About 1/2 cup
Number Of Ingredients 2
- 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.
PRESERVED LEMONS (CITRONS CONFITS)
Lemons are delicious, healthy, rich in vitamin C and their use in the kitchen is not only culinary. When I saw an algerian recipe for chicken and "citrons confits", I knew I had to find a traditional recipe to be true to the recipe. I forgot where I found the original recipe but here is the way I do my preserved lemons. I keep them for about a year or so and they still are delicious. They are kept in olive oil, which adds to my need for tasty oils in my salads, soups, pastas or casseroles, after the lemons are gone. So here it is!!
Provided by Louise in Montreal
Yield 12 lemons, 4-6 serving(s)
Number Of Ingredients 3
- Slice each lemon to obtain nice rounds and put in a big bowl.
- Put the lemon juice, obtained by the slicing, aside in the refrigerator.
- Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours.
- When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars.
- Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices.
- Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil.
- The preserved lemons prepared this way are ready to use after 2 weeks.
Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.1, Sodium 14154.8, Carbohydrate 28.9, Fiber 12.7, Protein 3.2
CONFIT OF WINTER FRUITS
- 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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