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{{see also|Confit}} |
{{see also|Confit}} |
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A '''confiture''' is any fruit jam, marmalade, paste, sweetmeet, 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 | location=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 | location=Confiture | pages=138 | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://books.google.com/books?id=SbaFYqlSefoC | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | location=Confiture | pages=32 | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'' which means literally "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 | location=Orange-Onion Confit | pages=44 | isbn=0762445750}}</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" /> |
A '''confiture''' is any fruit jam, marmalade, paste, sweetmeet, 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 | location=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 | location=Confiture | pages=138 | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://books.google.com/books?id=SbaFYqlSefoC | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | location=Confiture | pages=32 | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'' which means literally "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 | location=Orange-Onion Confit | pages=44 | isbn=0762445750}}</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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Aconfiture is any fruit jam, marmalade, paste, sweetmeet, 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]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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