Confit Fruit

Name: Confit Fruit
Yield: Makes 750 g (1 lb 10 oz)
Cuisine: French
Ingredients: 1 vanilla pod (bean) split lengthways; 375 g (13 oz/scant 2 cups) caster (superfine) sugar; 1 vanilla pod (bean) split lengthways; 3 Navel oranges (or other fruit, see Variations) (about 750 g/1 lb 10 oz); 500 ml (18 fl oz/generous 2 cups) water

Preparation info

Makes
750 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

We use this as a decoration on the Jaffa Cake. It could also be cut, dried and coated in chocolate.

Ingredients

3 Navel oranges (or other fruit, see Variations) (about 750 g/1 lb 10

Europe
France
Preserve
Mediterranean
Gluten-free
Vegan

Method

Score around the outside of the oranges in quarters, then gently take off each quarter of the peel. (1)
Bring a pan of water to the boil, then add the orange peel and blanch for 2 minutes. Drain the peel and discard the water. Refresh under c