Francisco Migoya

Pomelo Confit

Preparation info
  • Yield

    90 to 100 Pieces

    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 100 pomelo suprêmes
  • 500 g / 1 lb 1.64 oz

Method

  1. Combine the pomelo suprêmes with the simple syrup in a pot. Simmer for 5 minutes.
  2. Cool the confit over an ice bath and reserve refrigerated. Discard after service.