Spiced Confit Peppers
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Cook Time
1 h 15 min
Servings
6
Difficulty
Easy
Prep Time
20 Min
Description
This spiced pepper confit is a true explosion of flavors! I often prepare it in the fall, when the peppers are at their peak. The sweetness of the peppers blends perfectly with the warm spices and raisins, creating a perfect spread to accompany your appetizers or to enhance your dishes. This is a simple recipe to make with the Thermomix®, which allows you to obtain a perfect texture and even cooking. Feel free to vary the spices according to your tastes! This confit is ideal for the holiday season or for a gourmet brunch.
Ingredients (11 ingredients)
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450 g Pepper(s)
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100 c. à soupe Raisins
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2 c. à soupe Olive oil
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1 piece Onion(s)
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0.5 c. à thé Ground ginger
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1 c. à café Paprika
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1 noix Powdered nutmeg
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1 piece Clove(s)
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5 c. à thé Spices
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1 c. à café Cumin
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150 g Powdered sugar
Preparation (4 steps)
Preparation of spices
In the Thermomix bowl, pour 2 tablespoons of olive oil, 0.5 teaspoon of ground ginger, 1 teaspoon of paprika, 1 pinch of powdered nutmeg, 1 clove, 5 teaspoons of spices and 1 teaspoon of cumin. Heat gently for 10 min/60°C/Stufe 1.
Addition of onion and raisins
Add 1 sliced onion and 100 tablespoons of raisins to the bowl. Brown the onions for 5 Min./120°C/Stufe 1.
Cooking the peppers
Add 450 g of sliced peppers and 150 g of powdered sugar to the bowl. Cook uncovered for 45 min/100°C/Stufe 1, watching the cooking and adding a little water if necessary to prevent the mixture from sticking to the bottom of the bowl.
Putting in jars
Pour the confit into sterilized jars. Sterilize the jars if you want long-term storage.
Finished cooking? Great! 🎉
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Created by
Marie Moreau
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Rezept
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