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Just wondering how you would go about making a confit of, say, a small cantaloupe or other melon, or a large grapefruit? Basically, I feel like experimenting this winter and trying to make several medium-sized fruit confits (but jumping in with both feet!).

Would you recommend coating the fruit in sugar or honey? I'm assuming the honey should be of good quality, but that any complex-flavored honeys would be wasted. If using sugar, would a good dark sugar (I love Muscovado) do better than processed white or "brown" sugars, and how much would the grain size affect the diffusion process?