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Argentine · Preserve / ferment
Orange Confit
Squeezed orange halves simmered with white wine, bay and peppercorns until the peel turns tender, then scraped free of pith and stored under olive oil. Strips of fragrant zest that lift grilled meat, poultry and fish.
- YieldServes 8
- Hands-on40 min
- Total1 h 33 min
- Difficulty
Ingredients
- 2½oranges, halved and squeezed (juice saved for another use)
- 2 leavesbay leaves
- 8black peppercorns
- 360 mlextra virgin olive oil, about 1 1/2 cups; 2 tbsp go in the pot, the rest covers the zest
- 120 mldry white wine
- 1¼ tspcoarse salt
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