13408Macedoine de Fruits RafraichisServes 6 to 8.Wed Aug 06 08:32:00 -0700 2008Mon Jul 20 14:42:47 -0700 2009Licensed
http://www.chow.com/recipes/13408
Mon, 20 Jul 2009 21:42:47 GMT
With a sharp knife or zester, remove just the colored portion of the rind of the oranges, lemons, and limes. Cut into fine julienne.
In a 2-quart saucepan, combine the sugar, water, and cream of tartar over low heat until the sugar has dissolved. Add the julienned rinds and simmer until the rinds are translucent, about 1 hour. Cool the rinds in the syrup. Store in a screw-top jar in a cupboard, not in the refrigerator. The syrup will keep for several months.
Peel and section the oranges and grapefruit. Cut the melon into cubes or balls. Peel the pears and slice. Cut plums into sections, discarding the pit. Peel the bananas, cut into thick slices, and toss in the lemon juice to prevent darkening. Peel and slice the peaches and toss in lemon juice to prevent darkening. Seed the grapes if necessary. (You may choose to peel the grapes.)
Layer the fruit in a serving bowl. Sprinkle with the liqueur but be judicious. Use just enough liqueur to enhance the flavors of the fruit, not overpower them. Cover with plastic wrap and chill overnight until serving time. Just before serving, spoon on a tablespoon or so of the rind and some of the syrup. Pass additional syrup on the side, if desired.
The syrup can be prepared months ahead. Prepare the fruits the night before. Do not add syrup until just before serving or juices will become watery.
Note: A zester is a special utensil with 5 tiny round holes used to make julienned citrus peel. It is available in gourmet shops.
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Terence Janericco54Sweet/Dessert48
3 oranges]]>
43
2 lemons]]>
44
2 limes]]>
298
5 cups sugar]]>
3½ cups water]]>
1 teaspoon cream of tartar]]>
37
2 grapefruit]]>
49
1 small melon]]>
16
2 ripe pears]]>
19
½ pound plums]]>
2 bananas]]>
9
¼ pound cherries, pitted]]>
15
3 ripe peaches]]>
35
¼ pound grapes]]>
43
juice of 1 lemon]]>
kirsch or Cointreau to taste]]>