Orange Confit Recipes
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
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- Clean and scrub the oranges. Slice oranges thinly using a sharp knife or mandoline slicer. Discard the ends. Lay the orange slices in the baking dish so they are slightly overlapping.
- To make the Sugar Syrup: place the sugar and water into the saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high, and bring to the boil. Reduce heat to medium and cook 10-15 minutes until liquid reduces and thickens slightly. Pour the syrup over the orange slices. Place a baking sheet cut to the size of the dish, directly on top of the orange slices and press down slightly. Cover and seal the baking dish with aluminium foil or a lid.
- Bake covered, in the preheated oven for 1 hour. Remove foil and baking paper and return to the oven for another 45 minutes to 1 hour, to allow the syrup to reduce more.Remove from the oven. Set the dish aside and let the orange slices cool completely in the syrup before removing them carefully to sterilised jars. Pour over the syrup and seal. Store the jars in the fridge for up to 2 months.
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