Best Shallot Cherry Confit Recipes

Shallot-Cherry Confit image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
8 ounces shallots, trimmed and quartered
1 medium onion, cut into 8 wedges
1/2 cup dried cherries, coarsely chopped
3 sprigs fresh thyme
3 tablespoons sugar
1/4 cup sherry vinegar
Coarse salt and freshly ground pepper

Steps:

Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.
Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature.

Dried Cherry and Shallot Confit image

Yield Makes about 2 cups

Number Of Ingredients 8

1 1/2 cups dried sour cherries* (about 1/2 pound)
1/2 cup white-wine vinegar
1/4 cup balsamic vinegar
2 cups thinly sliced shallot (about 1/2 pound)
1 cup finely chopped onion
2 tablespoons unsalted butter
3 tablespoons sugar
*Dried sour cherries are available at many specialty foods shops

Steps:

In a bowl let the cherries soak in the vinegars for 30 minutes. While the cherries are soaking, in a heavy skillet cook the shallot and the onion in the butter, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the shallot is soft. Sprinkle 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.

SHALLOT-CHERRY CONFIT image

Yield 1 cup

Number Of Ingredients 8

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

Steps:

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. 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.