Confit Of Citrus Fruits Recipes

MARTHA'S LEMON CONFIT

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.

LEMON CONFIT

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.

LEMON CONFIT

Steps:

• Heat the oven to 150°F.
• Scrub the lemons and cut off the ends to expose the flesh. Cut into 1/8-inch-thick slices and remove the seeds.
• Weigh the lemons, then weigh out an equal amount of sugar.
• Sprinkle a layer of sugar in the bottom of a baking dish. Arrange a layer of lemon slices on top, overlapping slightly. Sprinkle with sugar. Arrange another layer of lemons and sprinkle again with sugar. If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers. Barely cover with water.
• Cut a piece of parchment to fit the dish and cover the lemons. Bake until the lemons are slightly transparent, about 2 hours.
• Let cool and store in the refrigerator. The confit will keep for a couple of weeks.

ORANGE CONFIT

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.

CLEMENTINE CONFIT

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.

LEMON CONFIT

Steps:

• Plunge the lemons into a pot of boiling water (this softens any outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons, then slice them very thin. Discard the ends and remove and discard the seeds. In a small bowl, combine the shallots with the garlic. In another bowl, mix the salt with the sugar.
• Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemons first with a little shallot mixture, then with some salt and sugar mixture. Repeat, layering lemons in stacks and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. As you carefully layer the lemons, layer in stacks. Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
• Remove and drain the lemons in a strainer for 15 minutes or so. Discard the liquid. Pack the drained lemons tightly in a jar or other clean container and top off with oil, making sure to cover all the lemons. The confit can be used immediately or kept in the refrigerator for at least a month.