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{{use mdy dates|date=August 2015}} |
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A '''confiture''' is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.<ref name="ICD">{{cite book | url=https://books.google.com/books?id=9Vv0CQAAQBAJ | title=International Dictionary of Food and Cooking | publisher=Summersdale Publishers Ltd. | author=Pines, Derek A. | year=1996 | at=Confiture | isbn=1873475632}}</ref><ref name="IDoFaC">{{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn Publishers | author=Sinclair, Charles G. | year=1998 | at=p. 138, Confiture | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://archive.org/details/culinaryencyclo00senngoog | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | at=p. 32, Confiture | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'' which |
A '''confiture''' is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.<ref name="ICD">{{cite book | url=https://books.google.com/books?id=9Vv0CQAAQBAJ | title=International Dictionary of Food and Cooking | publisher=Summersdale Publishers Ltd. | author=Pines, Derek A. | year=1996 | at=Confiture | isbn=1873475632}}</ref><ref name="IDoFaC">{{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn Publishers | author=Sinclair, Charles G. | year=1998 | at=p. 138, Confiture | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://archive.org/details/culinaryencyclo00senngoog | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | at=p. 32, Confiture | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'', which literally means 'preserved';<ref name="IP">{{cite book | url=https://books.google.com/books?id=3RsgAQAAQBAJ | title=Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love | publisher=Running Press of the Perseus Books Group | author=McMeel, Noel | year=2013 | at=p. 44, Orange-Onion Confit | isbn=978-0762445752}}</ref><ref name="Chaucer">{{cite book | url=https://books.google.com/books?id=Bts-AAAAYAAJ | title=Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale | publisher=Macmiillan and Co. | author=Skeat, Walter William | authorlink=Walter William Skeat | year=1923 | pages=222 | isbn=1330317475}}</ref> a [[confit]] being any type of food that is cooked slowly over a long period of time as a method of preservation.<ref name="IP" /> |
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<gallery caption="" widths="200px" heights="150px" class="center"> |
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File:Bassine à confiture.JPG|A copper bowl for cooking confiture |
File:Bassine à confiture.JPG|A copper bowl for cooking confiture |
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</gallery |
</gallery> |
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==See also== |
==See also== |
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*[[Fruit preserves]] – fruits combined with sugar readied in a manner appropriate for long-term storage |
*[[Fruit preserves]] – fruits combined with sugar readied in a manner appropriate for long-term storage |
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*[[Konfyt]] – South African [[jam]] |
*[[Konfyt]] – South African [[jam]] |
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*[[spoon sweets]] - Fruits candied in a syrupy glaze, offered in Greece as a gesture of hospitality. |
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*[[varenye]] - Russian preserves made with whole fruits or large fruit pieces. |
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*[[slatko]] - A whole-fruit preserve in Eastern European cuisine. |
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* [[List of spreads]] |
* [[List of spreads]] |
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Aconfiture 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 literally means 'preserved';[4][5]aconfit being any type of food that is cooked slowly over a long period of time as a method of preservation.[4]
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