Citrus Confit

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

The term confit, from the French word for “preserved,” is applied to various types of preserved foods. In European parlance, the term fruit confit refers to the fully candied fruit discussed previously. In this case, the term citrus confit refers to citrus skins that have been blanched and then simmered in heavy syrup. The result is what could well be called “half-candied” citrus skins; they are saturated with syrup and have an extended shelf life, but they are not as shelf stable as fully candied fruits are. Citrus skins are uniquely suited to this quick version of candying because they have a relatively low moisture content to begin with and do not spoil easily. These skins are often used for baking and pastry applications, and also find use in confectionery centers such as orange ganache. When partially dried and dipped in chocolate, citrus confit makes a fine confectionery center on its own.