Confiture

See also: Confit

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.[1][2][3] Confit, the root of the word, comes from the French word confire which means literally "preserved";[4][5] a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.[4]

See also

References

Look up confiture or confit in Wiktionary, the free dictionary.
  1. Pines, Derek A. (1996). International Dictionary of Food and Cooking. Summersdale Publishers Ltd. Confiture. ISBN 1873475632.
  2. Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 138, Confiture. ISBN 1579580572.
  3. Senn, Charles Herman (1898). Senn's Culinary Encyclopædia. Spottiswoode and Co. p. 32, Confiture. ISBN 1444686631.
  4. 1 2 McMeel, Noel (2013). Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love. Running Press of the Perseus Books Group. p. 44, Orange-Onion Confit. ISBN 0762445750.
  5. Skeat, Walter William (1923). Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale. Macmiillan and Co. p. 222. ISBN 1330317475.


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