Recipe - Candied Oranges And Lemons

4 Orange; seeded, cut or sliced up very
thin
4 Lemon; seeded, cut or sliced up very
thin
2 tablespoon Creme de Cassis

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 cut or sliced up 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 mediumlow 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.
Source: Patissier Joyvand; Carpentras, France. "House Beautiful",
December 1992. Submitted By DONW1948@AOL.COM On MON, 19 JUN 1995 151153 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini