Fruit Confit

Elevate your desserts and snacks with this luxurious Fruit Confit recipe, a celebration of candied fruit that's as beautiful as it is flavorful. Using fresh fruits like oranges, lemons, or cherries, this recipe gently transforms them into glossy, translucent gems by slowly simmering them in a luscious vanilla-infused sugar syrup. The process, though simple, yields a gourmet treat with perfectly balanced sweetness and a delicate citrusy tang from freshly squeezed lemon juice. Ideal for cake garnishes, yogurt toppers, or as an indulgent snack on its own, fruit confit is not only versatile but also easy to store, making it a must-have in your pantry. Whether you're looking for a touch of elegance for your baked goods or a unique edible gift, this Fruit Confit recipe is the perfect blend of craftsmanship and flavor.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 500 grams Fresh fruit (such as oranges, lemons, or cherries)
• 500 grams Granulated sugar
• 250 milliliters Water
• 1 tablespoon Lemon juice (freshly squeezed)
• 1 piece Vanilla bean (optional, split and scraped)

Directions

Step 1

Wash the fruit thoroughly under running water to remove any dirt or residue. For larger fruits like oranges or lemons, cut them into thin slices (approximately 5mm thick). If using cherries or smaller fruits, leave them whole, but make sure to pit them, if necessary.

Step 2

In a large saucepan, combine the sugar, water, and lemon juice. If using a vanilla bean, add it now by splitting it and scraping the seeds into the pan, then add the bean pod.

Step 3

Place the saucepan over medium heat and stir until the sugar has dissolved completely to form a simple syrup.

Step 4

Once the syrup is ready, gently add the prepared fruit slices or whole fruits into the saucepan, ensuring all pieces are fully submerged in the syrup.

Step 5

Reduce the heat to low and let the fruit cook slowly in the syrup for 2.5 to 3 hours. Do not let the syrup boil; it should only simmer gently. Stir occasionally to ensure even cooking.

Step 6

As the fruit cooks, it will become translucent and soak up the syrup. Skim any foam that may appear on the surface during cooking.

Step 7

Once the fruit is fully cooked and translucent, carefully remove it from the syrup using a slotted spoon and transfer it onto a wire rack set over a baking tray to drain and dry. Allow the confit to dry at room temperature for at least 12 hours or overnight.

Step 8

If you wish to preserve the confit fruit for longer, store it in sterilized jars, completely covered with the sugar syrup. Otherwise, store the dried fruit in an airtight container at room temperature for up to 2 weeks.

Step 9

Serve the fruit confit as a garnish for cakes or pastries, on top of yogurt, or enjoy it on its own as a sweet treat.

Nutrition Facts

Serving size	1269.6 grams (1269.6g)

Amount per serving	% Daily Value*
Calories	2161

Total Fat 1.00g	1%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 13mg	1%
Total Carbohydrate 566.10g	206%
Dietary Fiber 12.60g	45%
Total Sugars 550.40g
Protein 5.20g	10%

Vitamin D 0IU	0%
Calcium 116mg	9%
Iron 1mg	6%
Potassium 767mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.4%

Protein: 0.9%

Carbs: 98.7%