Dried Cherry And Shallot Confit

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Dried sour cherries - (abt 1/2 lb)
1/2 cup	118ml	White wine vinegar
1/2 cup	118ml	Balsamic vinegar
2 cups	474ml	Thinly-sliced shallot - (abt 1/2 lb)
1 cup	62g / 2.2oz	Finely-chopped onion
2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl let the cherries soak in the vinegars for 30 minutes. 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. Sprinkle the mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes. 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. The confit may be made 1 day in advance, kept covered and chilled, and reheated.

This recipe yields 2 cups.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8808 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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