Spiced Shallots and Prunes

Name: Spiced Shallots and Prunes
Cook time: 20 min
Total time: 9 hr
Yield: Makes about 3 cups
Ingredients: 1 1/4 pound small shallots (about 24); 1/2 pound pitted prunes (1 1/2 cups); 1 1/2 cups ruby Port; 1/4 cup balsamic vinegar; 1 (3-inch) cinnamon stick; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon whole allspice

October 20, 2006

Recipe information

Total Time
9 hr
Yield
Makes about 3 cups

Ingredients

1 1/4 pound small shallots (about 24)

1/2 pound pitted prunes (1 1/2 cups)

1 1/2 cups ruby Port

1/4 cup balsamic vinegar

1 (3-inch) cinnamon stick

1/2 teaspoon whole black peppercorns

1/4 teaspoon whole allspice

Preparation

Blanch shallots (not peeled) in boiling water 2 minutes, then drain in a colander and rinse under cold water to cool. Peel shallots, then combine with remaining ingredients in a 10-inch heavy skillet. Simmer, uncovered, over moderate heat, stirring occasionally, until shallots are tender, 20 to 25 minutes. Transfer to a bowl and cool. Chill, covered, at least 8 hours for flavors to meld. Discard whole spices. Serve at room temperature.