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confect

American  
[kuhn-fekt, kon-fekt] / kənˈfɛkt, ˈkɒn fɛkt /

verb (used with object)

  1. to make up, compound, or prepare from ingredients or materials.

    to confect a herbal remedy for colds.

  2. to make into a preserve or confection.

  3. to construct, form, or make.

    to confect a dress from odds and ends of fabric.


noun

  1. a preserved, candied, or other sweet confection.

confect British  
/ kənˈfɛkt /

verb

  1. to prepare by combining ingredients

  2. to make; construct

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of confect

1350–1400; Middle English confecten < Latin confectus (past participle of conficere to produce, effect), equivalent to con- con- + -fec- (variant stem of -ficere, combining form of facere to make; see fact) + -tus past participle suffix

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Shooting on film, the imaginative directors confect a realm of tactile magic, with Kafkaesque flourishes, through the ingenious handcraftsmanship of practical elements and low-fi effects.

From Los Angeles Times Feb. 17, 2022

The Italian designer swapped the bold orange, black, ecru and leopard-print fabrics and the marabou and peacock feathers he's used to confect his hallmark colorblocked cocktail dresses in seasons past in favor of fur.

From Seattle Times Mar. 7, 2011

But Pressburger, who wrote it, didn't need to confect the feelings behind Walbrook's words.

From The Guardian Sep. 29, 2010

Rather than keep the story dark, though, the filmmakers confect a different fate for Maleficent, played by Angelina Jolie at her most sculpturally imposing.

From Washington Post

Jelly white and red, dates in confect, conger, salmon, birt, dorey, turbut holibut for standard, bace, trout, mullet, chevin, soles, lamprey roast, and tench in jelly. 

From The accomplisht cook or, The art & mystery of cookery by Robert May

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