Shallot-Cherry Confit

Name: Shallot-Cherry Confit
Ingredients: 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

8 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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":"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."}