Confit of Winter Fruits Recipe

Name: Confit of Winter Fruits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Bosc or Anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes; 2 large bananas (11 ounces total), peeled, cut into 1/2-inch-thick rounds; 1 8-ounce Granny Smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes; 1 8-ounce quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes; 1 cup coarsely chopped onion; 1 cup water; 3/4 cup apple cider vinegar; 1/2 cup (packed) golden brown sugar; 1/3 cup raisins; 3 large garlic cloves, chopped; 1 tablespoon minced fresh ginger; 1 1/4 teaspoons salt; 1 teaspoon dried crushed red pepper; 1 teaspoon turmeric; 1/4 teaspoon ground mace or nutmeg; 1/4 teaspoon ground cloves; 1 large (12-ounce) pink grapefruit

Servings: persons

3/4 pound Bosc or Anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes
2 large bananas (11 ounces total), peeled, cut into 1/2-inch-thick rounds
1 8-ounce Granny Smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes
1 8-ounce quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes
1 cup coarsely chopped onion
1 cup water
3/4 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/3 cup raisins
3 large garlic cloves, chopped
1 tablespoon minced fresh ginger
1 1/4 teaspoons salt
1 teaspoon dried crushed red pepper
1 teaspoon turmeric
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves
1 large (12-ounce) pink grapefruit

1
Combine all ingredients except grapefruit in heavy large nonreactive pot.
2
Using vegetable peeler, remove peel from grapefruit in strips.
3
Cut peel into matchstick-size strips.
4
Using small sharp knife, cut all white pith from grapefruit.
5
Working over bowl to catch juices, cut between membranes to release segments of grapefruit and squeeze juices into bowl; discard seeds.
6
Add peel strips, grapefruit segments, and collected grapefruit juice to pot.
7
Bring confit to boil over medium-high heat, stirring until sugar dissolves.
8
Reduce heat to medium-low, partially cover pot, and simmer confit until fruit is tender, stirring occasionally, about 40 minutes.
9
Cool completely.
10
Spoon confit into small (1- to 2-cup) jars.
11
Cover tightly and chill overnight.
12
(Can be made 1 month ahead.
13
Keep chilled.)

330

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 pound Bosc or Anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes, 2 large bananas (11 ounces total), peeled, cut into 1/2-inch-thick rounds, 1 8-ounce Granny Smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes, 1 8-ounce quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes, and more.

Yes, Confit of Winter Fruits falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Confit of Winter Fruits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions