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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 6 oranges
- 3 limes
- 2 grapefruit
- 1 tablespoon salt
- 3 quarts orange juice, or as needed
- 1 1/2 quarts water
- 3 cups sugar
- 2 cinnamon sticks
- Fresh fromage blanc or farmers cheese, for serving
- 1 teaspoon ground cinnamon, for garnish
Method
- With a sharp knife, remove the zest from the all the fruits, leaving the white pith.
- Freeze the zest for another use.
- Cut the fruit into quarters and gently squeeze the juice out of them into a bowl.
- Strain out the seeds and reserve the juice.
- Cut all the fruit into 3/4 inch lengthwise slices.
- In a large saucepan, combine the citrus strips with the salt and a generous amount of water.
- Bring to a boil, cover and reduce the heat so that the liquid is simmering.
- Cook for 25 minutes, then drain.
- Cover the fruit slices with fresh water and soak for 4 hours, changing the water every hour.
- Measure the reserved fruit juice and add enough extra juice to make the amount up to 4 quarts.
- In a large, non reactive stock pot, combine the water, fruit juice, sugar, and cinnamon sticks.
- 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).
- 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.
- 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).
- Spoon some of the fruit, with their syrup, into bowls and garnish with a scoop of fromage blanc and a drift of ground cinnamon.
