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William Curley, Suzue Curley

Confit Fruit

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Preparation info
  • Makes

    750 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
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

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

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