Francisco Migoya

Pomelo Confit

Preparation info

  • Difficulty

    Easy

  • Yield

    90 to 100 Pieces

Appears in

top 1000Frozen Desserts

Frozen Desserts

By Francisco Migoya

Published 2008

Ingredients

  • 100 pomelo suprêmes
  • 500 g / 1 lb 1.64 oz simple syrup (50° Brix)

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.

© 2008 All rights reserved. Published by Wiley.