The South African Cook Book by Diane Kersey - HTML preview

Candied Shallots

24 large shallots

2 tablespoons melted butter

1/3 cup red wine vinegar

2 tablespoons dry red wine

3 tablespoons sugar

Method: Cut ends off and peel shallots. Fit them tightly into low-sided, heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly coat the shallots. Braise shallots over a very low heat, uncovered, for four hours or until the shallots are soft and shiny, and the liquid has completely evaporated.

Note: If liquid evaporates before shallots are cooked, add a little water. If shallots become soft before wine and vinegar evaporate, pour off liquid, add 1 tablespoon butter and 1 tablespoon sugar and cook over medium heat until coated with a syrupy glaze. Disturb shallots as little as possible, to keep them whole. Serves 4