Avi introduced me to confit - via Duck Confit - and soon I was following his lead down the road to great relishes, confits and jams. My Mom helped a bit as well.
In anticipation of Rosh Hashanah - and because the pomegranate trees are heavy with fruit - I made this side to go on the holiday table.
This recipe combines two very strong flavors - three, if you include the ginger - that is best served with rich foods such as cheese or duck or liver pâté.
BT's Lime and Pomegranate Confit
Ingredients:
3 limes
Seeds of half a small pomegranate
1/3-1/2 cup (70-100 grams) sugar - depending on size of limes
2 inches (5 cm) peeled ginger
1/8 teaspoon salt
10 mint leaves
Ground black pepper (optional)
Directions:
Blanch whole limes for 1 minute in boiling water
Remove to ice water and then repeat
Smash ginger
Place limes, ginger and sugar in pot
Turn flame on low
When sugar begins to bubble add salt
Cut a piece of parchment paper in the shape of the pot bowl
Make a small hole in the middle of the paper
Place paper over fruit
Simmer 10 minutes
Remove paper
Add pomegranate seeds
Replace paper and simmer another 10 minutes
Remove from heat
Remove limes slice from pot and reserve
Strain remaining contents to separate seeds from liquid
Finely chop mint
Add mint to juice
Pour over lime slices
Add 2 grinds of black pepper - optional
Confit can be kept in a refrigerated airtight container for up to 2 weeks
Enjoy! !בתיאבון
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