Clementines Confit - The Gingered Whisk

Tuesday, February 23, 2010

Clementines Confit

This post comes to you courtesy of a very special person to me - my best friend Brianne! I totally roped her into this by baiting her with a fabulous recipe I knew she couldn't resist  making and then telling her the payment for it would be a guest blog post! And guess what, it worked!! 

Clementines Confites
Oh how I wish I were French! I imagine myself waiting in line at the bakery taking in all the heavenly smells of the breads baking, wandering the streets of Paris in a cute dress and red beret, and drink dark coffee at the local cafe'.
But alas… I am stuck in freezing Iowa, wearing multiple layers of clothing and a stocking hat, and counting down the days to the spring flowers arriving.
I like to pretend occasionally that I am French however, by eating Brie cheese on a baguette for breakfast, wearing my hair in a short bob, and making French foods. My bestie (aka The Gingered Whisk) sent me this recipe and I ran straight to the store to get the ingredients. Because this recipe came out of France, it took me a minute to convert grams into ounces. This recipe is time consuming (takes 14 days… I promise it is worth it), but is very simple. And the smell is absolutely divine!
The word confit (pronounced "Con-fee") comes from the French verb “confire”, which mean to preserve. The food can be sealed and stored in a cool place, and can last for several months. Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France.
  • 1 pound of firm, ripe clementines
  • Honey (7 ounces)
  • Sugar (38.6 ounces total)
  • Scrub clementines clean, and pierce them deeply with a thin needle, everywhere. 
  • Put them into a saucepan, and cover the pierced fruits with water (water should come over just the top of the clementines). 
  • Bring to a boil, then simmer for 15 minutes.
  • Remove the fruit with a pair of tongs or slotted spoon to a deep sided non-reactive bowl or a jar. 
  • Add 17.6 ounces (just over 2 cups) sugar, and 7 ounces (just under 1 cup) honey (this will achieve the goal of avoiding the sugar going grainy) to the cooking juice. 
  • Bring the syrup to a boil and remove from heat promptly when it reaches a boil. 
  • Pour the syrup over the clementines, weigh the top down with a plate to avoid the fruits from floating to the top, and let it sit loosely covered with a clean dishcloth for 2 days. 
  • After 2 days have passed, remove the fruit from the bowl, transfer the juice to a saucepan, and add 3.5 ounces of sugar to the juice. 
  • Bring the juice and sugar to a boil, remove from heat, then pour over the clementines and let sit for another 2 days. 
  • Follow this process every 2 days, 3.5 ounces of sugar to the syrup, until you reach the 14th day. 
  • On the 14th day, transfer them to a jar, and keep, covered in their syrup, in a cool dry place.  They will keep for as long as a year, getting better with age.
I hope you enjoy this little touch of France. Appr├ęcier!

1 comment:

  1. This is the most exquisite jelly I have ever had the pleasure of eating on an english muffin.


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