Recipe - Dried Cherry And Shallot Confit

1 One half cup Dried sour cherries*; (about
One half pound)
One half cup White wine vinegar
One half cup Balsamic vinegar
2 cup Thinly cut or sliced up shallot;
(about One half pound)
1 cup Finely chopped onion
2 tablespoon Unsalted butter
3 tablespoon Sugar

*Dried sour cherries are available at many specialty foods shops. They can
be ordered directly from American Spoon Foods by calling (800) 2225886.

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.

Yield: 2 cups

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8808

Posted to EATL Digest by Bob & Carole Walberg walbergr@MB.SYMPATICO.CA
on Dec 1, 1997