Recipe - Maple-Glazed Shallots

600 g Small Round Shallots; Peeled
60 g Butter
3 tablespoon Maple Syrup
2 tablespoon Lemon Juice
Salt And Pepper

Leave the shallots whole. If some of them are much larger than others,
remove the outer layers to reveal twin inner shallots of a more equal
girth. Melt the butter in a heavy pan large enough to take the shallots in
a single, snug layer. Fry the shallots until patched with brown about 5
minutes. Drizzle over the maple syrup and stir for about 1 minute. Now add
the lemon juice, salt and pepper and just enough water to cover. Bring to
the boil, then reduce heat and simmer gently, stirring every now and then,
until the shallots are very tender (add a little more water if necessary)
and there is only a thin layer of syrup left in the pan about 30 to 40
minutes. Reheat when needed (they will keep in the fridge, covered, for 2
to 3 days).

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996

Posted to EATL Digest 01 Oct 96

Date: Wed, 2 Oct 1996 18:23:01 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM

NOTES : These sweet, buttery shallots serve as a relish and go well with
dark game meats such a venison or grouse, or with boiled gammon or ham.