Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Dried sour cherries - (abt 1/2 lb)

  2. 1/2 cup 118ml White wine vinegar

  3. 1/2 cup 118ml Balsamic vinegar

  4. 2 cups 474ml Thinly-sliced shallot - (abt 1/2 lb)

  5. 1 cup 62g / 2 1/5oz Finely-chopped onion

  6. 2 tablespoons 30ml Unsalted butter

  7. 3 tablespoons 45ml Sugar Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl let the cherries soak in the vinegars for 30 minutes. While the cherries are soaking, in a heavy skillet cook the shallots and the onions in the butter, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until the shallot is soft. Sprinkle the 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. This recipe yields 2 cups.


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