CONFIT OF CITRUS FRUITS
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
LEMON CONFIT
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
Categories Dessert
Time 10h
Number Of Ingredients 5
Steps:
- 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
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
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.)
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7 HEALTH BENEFITS OF CITRUS FRUITS
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- They’re Rich in Vitamins and Plant Compounds. Citrus fruits are an excellent source of vitamin C, a nutrient that strengthens the immune system and keeps your skin smooth and elastic (2, 3, 4, 5).
- They’re a Good Source of Fiber. Citrus fruits are a good source of fiber. Just one cup of orange segments contains four grams of fiber (6). To put that in perspective, it’s recommended that you consume 14 grams of fiber for every 1,000 calories you eat.
- Citrus Fruits Are Low in Calories. If you’re watching your calorie intake, citrus fruits are a good choice. They’re low in calories, yet their water and fiber contents help fill you up.
- They May Reduce Your Risk of Kidney Stones. Kidney stones are painful mineral crystals. They can form when your urine is very concentrated or when you have higher-than-normal amounts of stone-forming minerals in your urine.
- They May Help Fight or Protect Against Cancer. Many studies have linked citrus fruits to a reduced risk of certain cancers (1). In one study, people who ate one grapefruit or drank one serving of grapefruit juice daily had a lower risk of lung cancer (19).
- They Contain Nutrients That Boost Heart Health. Eating citrus fruits could be good for your heart. In fact, a Japanese study found that people who ate higher amounts of these fruits had lower rates of heart disease and stroke (24).
- They May Protect Your Brain. The flavonoids in citrus fruits may help ward off neurodegenerative diseases, such as Alzheimer’s and Parkinson’s, which result from the breakdown of cells in the nervous system.
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