SHALLOT-CHERRY CONFIT

SHALLOT-CHERRY CONFIT image

Yield 1 cup

Number Of Ingredients 8

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2 tbsp butter
8 oz shallots, trimmed and quartered ( 4 large)
1 medium onion cut into 8 wedges
1/2 cup dried cherries coarsely chopped
3 sprigs fresh thyme
3 tbsp sugar
1/4 cup sherry vinegar ( used a combination of vinegar and sherry)
Course salt and freshly ground pepper

Steps:

1. Melt butter in a medium saucepan over medium low heat. Add shallots, onion, cherries and thyme. Cover and cook until shallots and onion begin go caramelize, 12-14 minutes. Stir in sugar and continue to cook covered until shallots and onions are caramelized 10-12 minutes. 2. Add vinegar and 1/4 cup warm water. Cook uncovered, stirring occasionally until the liquid is evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container up to 1 week.