Marmalade confit

Confit, also known as confiture, is a French cuisine dish that has become a versatile dessert. It is delicious on its own, as well as in cakes and pastries ... I can say lots of compliments to this dessert, because this is a truly universal recipe, and in this version it is also very fresh and healthy!

olena_borysenko

Recipe by:

olena_borysenko

Ingredients

Marmalade confit

apricot cubes (or halves, or puree)

1kg

2.20lb

mango cubes

300g

10.50oz

1.20cup

20tbsp

frozen passion fruit pulp

200g

7oz

0.80cup

13.40tbsp

sugar

500g

17.50oz

2cup

33.50tbsp

apple pectin (or any other)

20g

0.70oz

1.34tbsp

lemon acid

2g

0.07oz

0.13tbsp

tarragon (tarragon) dry or fresh finely chopped

pinch

Method

This recipe lets you cook a fresh, flavorous confit from frozen fruits, which contains a minimum amount of sugar.

Ingredients

You will need:

Cubes (or halves, or puree) of apricot - 1 kg | 2.00 lb
Mango cubes - 300 g | 10.60 oz
Frozen passionfruit pulp - 200 g | 7.05 oz
Sugar - 500 g | 17.65 oz
Apple pectin (or any other) - 20 g | 0.70 oz
Citric acid - 2 g | 0.05 oz
Tarragon (tarragon) dry or fresh finely chopped - a couple of pinches

Cooking

Thoroughly mix the pectin with 100 g (3.50 oz) of sugar, and add them to the cold mixture of all the fruits you have.
Heat to a boil, whisking the mass continuously. Make sure that there are no grains of pectin left in the boiling mixture of fruits ( to do this, just pour a teaspoon of the boiled mixture onto a cold plate: when it cools, the mass becomes gelatinous and there are no grains in it).
Add the remaining sugar (400 g | 14 oz) to the boiling mixture and again, bring to a boil, while whisking. Boil the mass for 3 to 4 minutes. Add the citric acid, tarragon, then stir the mixture and remove it from the heat.
Spread the hot confit on jars, screw the tight lids, then cool and store in the fridge for 1 to 2 months. Opened cans are best before 5-7 days in the fridge.

Recipe source

You will also like next recipe

Snack cake

A snack cake is definitely a winning option for your dinner. It is a combination of a crunchy flaky cake layers and a nourishing but delicious filling. The combination of the delicate meat pieces and the juicy mushrooms will appeal to all the food lovers.

Method

Cake layers

From the specified number of ingredients you will get 13 puff biscuits with a diameter of about 17-17.5 cm (6.7 inch). While baking, the cakes decently squeeze, so they need to be rolled out with a diameter of 3 cm (1.2 inch) larger than the final expected size.

For the dough:

600 g flour | 21.15 oz
400 g butter | 14.10 oz
1 egg (large)
1 tbsp vinegar 6% or 9%
water about 250 ml | 8.50 fl oz
a pinch of salt

All the ingredients should be very cold and the water should be ice cold. You can even pre-put the flour in the fridge, and the butter in the freezer for 15 minutes.

Sift the flour into a bowl, chop the butter into cubes and add it to the flour. Stir quickly with a knife or a fork to make the flour and butter crumbs. The butter should not start melting, in order not to lose the magical airiness and layering of the final result.
Break the egg into a measuring cup, whisk it with a fork, add salt, vinegar and pour the ice water up to the 250 ml mark (8.50 fl oz), then stir.
Pour this mixture into the butter and flour, and place all the dough in one “hill”, but (!) you do not need to knead it, the flour should just be moistened.
Divide the dough into 10 equal parts weighing 125-135 grams (4.40 to 4.45 oz). Wrap each part with the cling film and send them to the fridge for at least 2 hours or overnight.
Preheat the oven to 200C (392F). Take the blanks out of the fridge one by one, the rest of the blanks should stay in the cold. The butter should not start melting! Roll each part into a thin layer and cut out a circle with a diameter of 3 to4 cm (1.2 to 1.6 inch) larger than necessary (for example, 20 cm | 8 inch). Prick the layers with a fork.
Save the surplus separately and put it in the fridge, too. Or you can bake them right away, and then turn them into crumbs.
The cakes should be baked for about 10 minutes (depends on your oven). They should become of a beautiful golden color.
You can cover the cakes with the cream immediately after cooling.

Filling

Let’s move to the filling. One cake takes approximately 500 g (17.5o oz) of filling, including 200 g (7.05 oz) of meat. Put the rest of the ingredients at your discretion. This cake can be made with absolutely any taste!

Ingredients:

200 g boiled chicken or pork | 7.05 oz
2 small pickles or 1 large
1/2 large onion
1 tsp apple cider vinegar
1 tsp sugar
pickled mushrooms or champignons
1 can of olives
greens (green onions, dill or lettuce)
salt, pepper to taste
1 tbsp mayonnaise

Boil the meat in the salted water and chop it finely. Chop the cucumbers, onions and mushrooms. Cut the olives into rings. Chop the greens.
Fry the onions in vegetable oil until golden brown, add the vinegar, sugar, then whisk everything and fry a little more. Finally, add mushrooms and fry everything together.
Mix all the ingredients with herbs and meat in one bowl and season them with mayonnaise. Add some salt and pepper to taste. That’s the filling.

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