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Confit of Shallot in White Wine

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Submitted by: bigjohn2393262

 

A sweet confit of shallots that can be saved for later use for your next meal.
 

Ingredients

  • 4 Pounds Shallots
  • 1 Cup White Wine Vinegar
  • 1 Cup White Wine
  • 3 Cups Sugar
  • 1-1/2 Tsp Salt, more if needed
  • 1 Tsp Ground Black Pepper, more if needed

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Method

Peel and very thinly slice shallots. Combine wine, vinegar and sugar in large preserving kettle and heat gently until sugar is dissolved, stirring occasionally. Bring just to a boil. Add shallots. They will fill the pan but will soon wilt. Cook over medium heat, stirring constantly, until shallots are transparent and soft enough to cut with spoon. 30 to 40 minutes. Remove from heat. Season with salt and pepper. Bring back to a boil, and spoon Confit into sterilized jars, and seal them. I stored in the downstairs fridge. I used 1/2 Pint jars.

 

Notes: Mme Fontaine uses shallots from the garden and dry white wine from Vezelay for this receipt. Delicious with roast meats, ham and duck.the flavor mellows if it is kept at least a month, so start now on gifts for the Holidays. Just a dab makes all the difference to a dish.

 

Number of Servings: 1 1/2 Qt.

 

Submitted by: bigjohn2393262 ()

 

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