Confit is one of the oldest ways to preserve food, and is a speciality of south-western France. The word comes via the French verb confire, from the Latin word (conficere), meaning "to do, to produce, to make, to prepare" The French verb was first applied in medieval times to fruits cooked and preserved in sugar syrup or honey. Later it has applied to all kinds of food that has been immersed in a substance that both flavours and preserves it. Sealed and stored in a cool place it can be stored for several months, and can be reheated to extend its useful life. (wikipedia)
Meat confit is made by cooking a piece of meat in its own fat. The meat is then preserved by the surrounding fat.
Fruit confit is made by infusing whole small fruits (e.g. cherries) or pieces of larger fruits (e.g. melon) with sugar.
Recipe: Dried cherry & shallot confit
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