A "Confit" is derived from an ancient method of preserving meat by salting and cooking and then storing it in its own fat which acts as a preservative. That method is followed using fruit and sugar in this recipe which comes from my "Chocolates and Confections" book by Peter Greweling. I grew up loving these treats and used to get them from time to time from Boehms Candy shop in Issaquah, WA. I tried making them once before but the recipe didn't work so thankfully this one did and they came out just as I had remembered them; slightly chewy, strong citrus flavor, sweet and nicely balanced with the chocolate covering. I took the recipe below and julienned the quarters which yielded over 100 pieces, and then dipped them in tempered chocolate.
For step by step instructions and pictures on my cooking blog, click here.
