fruit confit

this makes a lovely gift. it's delicious served with poultry, roasts and latkes, recipe from jacques pepin

• Ready In: 1 hr
• Yields: 5 cups

Ingredients

• 3⁄4 lb pear, quartered,cored,cubed
• 2  large bananas, peeled,sliced
• 1  granny smith apple, aapple quartered,cored,cubed
• 1  quinces, quartered,seeded,cubed
• 1  cup onion, chopped
• 1  cup water
• 3⁄4 cup cider vinegar
• 1⁄2 cup  packed brown sugar
• 1⁄3 cup raisins
• 3  cloves garlic, chopped
• 1  tablespoon ginger, minced
• 1  teaspoon salt
• 1  teaspoon  red pepper
• 1  teaspoon turmeric
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1  large grapefruit

Directions

1. using a vegetable peeler peel off grapefruit rind in strips.
2. using a sharp knife cut grapefruit into sections over a bowl to catch the juice.
3. add grapefruit sections, rind, juice, and all ingredients to a saucepan.
4. bring to boil, reduce heat to simmer, partially cover and cook 30-40 minutes.
5. spoon into small jars, cover tightly and refrigerate.
6. this keeps for a month or more.