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!
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.
