Confit of Winter Fruits

Name: Confit of Winter Fruits
Yield: Makes about 5 cups
Ingredients: 3/4 pound Bosc or Anjou pears, unpeeled, quartered, cored, cut into 3/4-inch cubes; 2 large bananas (11 ounces total), peeled, cut into 1/2-inch-thick rounds; 1 8-ounce Granny Smith apple, unpeeled, quartered, cored, cut into 3/4-inch cubes; 1 8-ounce quince, unpeeled, quartered, seeded, cut into 3/4-inch cubes; 1 cup coarsely chopped onion; 1 cup water; 3/4 cup apple cider vinegar; 1/2 cup (packed) golden brown sugar; 1/3 cup raisins; 3 large garlic cloves, chopped; 1 tablespoon minced fresh ginger; 1 1/4 teaspoons salt; 1 teaspoon dried crushed red pepper; 1 teaspoon turmeric; 1/4 teaspoon ground mace or nutmeg; 1/4 teaspoon ground cloves; 1 large (12-ounce) pink grapefruit

By Monica ParcellPhotography by Brian Leatart

November 30, 2003

Recipe notes