"If you want to make apple pie from scratch, you must first create the universe". Words of wisdom from Carl Sagan, one of my heroes.
There's a reason why confectioners usually buy confit fruits (candied). If they make it themselves, it's usually via a shortcut method. The results are lovely but it's not the same.
To do it properly takes almost a week so it's worth doing in large batches - confit fruit has a reasonably long shelf life if stored correctly.
It's generally not worth it though as the cost involved in doing so adds to the cost of the product.
But hey, that's the artisan creed, right? Do it the right way, because the difference in the end product is so worth it.
For me, there's only the right way because I know it makes a huge difference. And I'm probably a bit crazy 😂🙄. So, while I've been having some downtime to step back and work on CCM and future opportunities, as well as a few days break here and there, I've kept myself happy with making confit yuzu peel with the beautiful yuzu gifted by @mountainyuzu. We are so lucky to have brilliant local growers making this wonderful citrus available fresh in Australia 🙌🍋. The fragrance and flavour are incredible.
I've dipped some in 62% dark @valrhonafrance couverture. The rest will find its way into some Mendiants or tablettes coming soon.
Oh, I didn't create the universe but hey, being an astrophysicist gives me a little understanding of how it may have happened... Close enough, yeah? .
#citrusconfit #yuzu #confitfruit #mountainyuzu #madewithvalrhona #carlsagan #artisancreed #traditionnelle