-
1
With a sharp knife, remove the zest from the all the fruits, leaving the white pith.
-
2
Freeze the zest for another use.
-
3
Cut the fruit into quarters and gently squeeze the juice out of them into a bowl.
-
4
Strain out the seeds and reserve the juice.
-
5
Cut all the fruit into 3/4 inch lengthwise slices.
-
6
In a large saucepan, combine the citrus strips with the salt and a generous amount of water.
-
7
Bring to a boil, cover and reduce the heat so that the liquid is simmering.
-
8
Cook for 25 minutes, then drain.
-
9
Cover the fruit slices with fresh water and soak for 4 hours, changing the water every hour.
-
10
Measure the reserved fruit juice and add enough extra juice to make the amount up to 4 quarts.
-
11
In a large, non reactive stock pot, combine the water, fruit juice, sugar, and cinnamon sticks.
-
12
Stir the mixture over low heat until the sugar has dissolved, then simmer until the liquid has reduced by just over half, to 2 quarts (this will take 3 1/2 to 4 hours, and the liquid will be dark brown).
-
13
Add the fruits to the mixture and continue simmering for about 1 hour, stirring occasionally, until the fruit has absorbed some of the syrup and are golden.
-
14
Remove from the heat and allow to cool until just warmer than room temperature (if allowed to go cold the mixture will get too thick).
-
15
Spoon some of the fruit, with their syrup, into bowls and garnish with a scoop of fromage blanc and a drift of ground cinnamon.
