Confit Of Citrus Fruits Recipes

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SEARED SCALLOPS WITH VANILLA CITRUS CONFIT



Seared Scallops with Vanilla Citrus Confit image

Provided by Aaron May

Time 20m

Yield 4 servings

Number Of Ingredients 14

12 large fresh diver scallops
1 grapefruit
1 lemon
1 lime
1 orange
8 ounces Champagne
4 ounces orange or grapefruit juice
2 tablespoons agave nectar
1 vanilla bean
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
  • Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
  • Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
  • Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.

CONFIT OF CITRUS FRUITS



Confit of Citrus Fruits image

Provided by Marian Burros

Categories     appetizer

Time 25m

Number Of Ingredients 7

1 lime
1 orange
1 lemon
1 small grapefruit
2 cups sugar
1 pint water
Zest from 5 limes

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

CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)



Citrons Confits Express (Quick Preserved Lemons) image

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

2 lemons, sliced into thin wedges
¼ cup water
2 tablespoons water
1 lemon, juiced
1 tablespoon salt

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

FRUIT CONFIT



fruit confit image

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

3/4 lb pear, quartered,cored,cubed
2 large bananas, peeled,sliced
1 granny smith apple, aapple quartered,cored,cubed
1 quinces, quartered,seeded,cubed
1 cup onion, chopped
1 cup water
3/4 cup cider vinegar
1/2 cup packed brown sugar
1/3 cup raisins
3 cloves garlic, chopped
1 tablespoon ginger, minced
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon turmeric
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 large grapefruit

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 WINTER FRUITS



Confit of Winter Fruits image

Categories     Condiment/Spread     Fruit     Christmas     Apple     Pear     Quince     Banana     Winter     Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 17

3/4 pound Bosc or Anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes
2 large bananas (11 ounces total), peeled, cut into 1/2-inch-thick rounds
1 8-ounce Granny Smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes
1 8-ounce quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes
1 cup coarsely chopped onion
1 cup water
3/4 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/3 cup raisins
3 large garlic cloves, chopped
1 tablespoon minced fresh ginger
1 1/4 teaspoons salt
1 teaspoon dried crushed red pepper
1 teaspoon turmeric
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves
1 large (12-ounce) pink grapefruit

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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