French Market Recipe 2025 19
Echalotes confit
Shallot preserve
Ingredients:
- 8 -10 shallots
- 500ml balsamic vinegar
- 1 spoonful of honey
- 50g French salted butter
- 1 soup spoon of fruit liquid – i.e. grenadine or cassis or similar
Directions:
- Peel the shallots
- Slice, then slice half again into in finer pieces
- Soak the cut shallots in a bowl of cold water for about 30 minutes
- Drain the shallots
- Over a gentle heat, melt the butter in a heavy based saucepan
- Add the shallots, simmer very gently for 30 minutes, stirring regularly, don’t let them brown.
- Add the vinegar and boil until the liquid has evaporated, stirring regularly so that the shallots do not stick to the pan
- Add the spoonful of fruit juice/ cassis/ Armagnac, cover and simmer gently for 5 minutes
- Sterilise the jar and lids that will be used to store the preserve in boiling water for 10 minutes
- Spoon the preserve into the hot sterilised jars, seal with the lid
- Turn the filled jars upside down on a clean surface and leave to cool. (this creates a vacuum in the jar).
- Allow to cool, turn upright and store in a cool place until needed.
Serve with a wedge of Comte or Tomme de Savoie from the French Market shop. Serve with a glass of wooded Chardonnay or a little tot of Armagnac, available at our shop or order online at www.frenchmarket.co.za.
Bon Appétit