Dried Cherry And Shallot Confit
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
Balsamic Vinegar1 cup
Onion (finely chopped)2 tbsps
Unsalted Butter3 tbsps
SugarDirections:
1
In a bowl let the cherries soak in the vinegars for 30 minutes
2
While the cherries are soaking, in a heavy skillet cook the shallots and the onions in the butter, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the shallot is soft
3
Sprinkle the mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes
4
Add the cherries with the soaking liquid, simmer the mixture, uncovered, for 10 to 15 minutes, or until almost all the liquid is evaporated, and season the confit with salt and pepper
5
The confit may be made 1 day in advance, kept covered and chilled, and reheated