4 oranges, seeded and very thinly sli, ced
4 lemons, seeded and very thinly slic, ed
2 tbsp creme de cassis
Directions
A simplified version of a fruit confit that traditionally is included
in the 13 or more sweets served at Reveillon in France and Quebec.
Peel the fruits, removing bitter pitch.
In a medium saucepan (nonreactive) place a layer of sliced oranges and
sprinkle lightly with sugar. Place a layer of lemon slices on top and
sprinkle with sugar. Continue adding fruit in alternating layers,
each time sprinkling with sugar, until all the fruit and sugar are
used. Cover and refrigerate overnight.
Place uncovered saucepan over medium-low heat and bring fruit and
sugar to a light boil, stirring occasionally, approximately 30
minutes. Allow fruit to cool. Stir in Creme de Cassis and serve with
chocolate cake or mousse.
Servings: 6 servings
Candied Oranges & Lemons (Hh) Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
We are able to read the history of written recipes far back into the distant past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also tells us how the ancient Romans made use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as parsley and basil. The introduction of these new culinary ideas caused a torrent in books on cookery, many of which are now in private libraries. By the advent of the 20th century, cookbooks were starting to become popular as a result of increased literacy, more free time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Candied Oranges & Lemons (Hh) recipe.
