Dried Cherry And Shallot Confit Recipes

SHALLOT-CHERRY CONFIT

Shallot-Cherry Confit image

Shallot confit is the inspiration behind this easy hors d'oeuvre of manchego cheese and sliced baguette.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

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

Dried Cherry and Shallot Confit image

Categories Condiment/Spread Onion Side Vinegar Cherry Shallot Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

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.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE

Cranberry, Shallot, and Dried Cherry Compote image

Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vinegar Cranberry Cherry White Wine Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings (about 3 cups)

Number Of Ingredients 9

Ingredients

1/2 pound small (1-inch-wide) shallots or pearl onions (preferably red), left unpeeled
1 tablespoon unsalted butter or vegetable oil
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried sour cherries (5 ounces)
2 cups fresh or frozen cranberries (8 ounces; not thawed if frozen)
1/2 cup water

Steps:

Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

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