konfijt

Konfijt is a Dutch culinary term referring to fruit preserved in sugar, often by candieding or confiting in syrup. In Dutch usage it typically denotes fruit that has been cooked in sugar to achieve a translucent, glossy texture, rather than fat-based confit. The word derives from the French confit, adapted through culinary vocabulary in the Low Countries.

Preparation typically involves selecting small to medium fruits such as citrus peels, apricots, cherries, quince, or figs. The fruit is cleaned, sometimes blanched, and then simmered in a concentrated sugar syrup until it becomes tender and develops a candy-like appearance. Depending on the method, konfijt may be dried slightly to improve texture or kept in syrup with a glossy coating. The resulting pieces range from fully candied to syrup-soaked, with a long shelf life thanks to the high sugar content.

Common varieties include konfijt sinaasappelschillen (candied orange peel), konfijt citroen (candied lemon), and konfijt kers (candied cherries). In the Netherlands and Belgium, konfijt is used as a pastry ingredient, a cake decoration, or a sweet garnish for desserts. It can also appear in fillings for pastries, marzipan compositions, or as a confection on its own.

Storage and preservation rely on sugar’s preservative effect; konfijt is typically stored in airtight containers in a cool, dark place. When kept properly, it can have a long shelf life and remain edible for months. The practice reflects broader European traditions of fruit preservation through sugar and candied confection.