Gem of shallots with prunes and chocolate

Put the jam on the table next to toast and meat or liver pate. No worse than it looks, and as an accompaniment to this foie gras which has not necessarily take from Paris – you can buy in our supermarkets.

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Preparation time

25 min

Cooking time

30 min

Servings

10-12

The complexity of cooking

Average

INGREDIENTS

• 500 g of very fine shallots


• 100 g pitted prunes


• 20-30 grams of dark chocolate (70-80% cocoa)


• 1 glass of red sparkling wine


• 3 tbsp. l. brown sugar


• 2 tbsp. l. honey


• 3 tbsp. l. balsamic vinegar


• 3 tbsp. l. vegetable oil


• sea ​​salt, freshly ground black pepper

COOKING METHOD

Step 1

Prunes cut into thin strips. Clean the bulb shallots, but leave them whole. In a skillet or saucepan with a thick bottom heat the oil, put the bulbs (if the bulbs are large, cut them in half or quarters). Cook over medium heat, stirring frequently, until soft rays ka, 10-15 min., Depending on the size.

Step 2

Add sparkling wine, sugar, honey, vinegar, salt, pepper and prunes. Bring to a boil and reduce heat. Cook, stirring often continued until the bulbs begin to caramelize, 25-30 minutes. Jam at this point should be fairly thick. For 10 minutes. until tender, add the chopped chocolate into small pieces.

Step 3

Remove from heat, let cool slightly and transfer to a glass jar. This jam can be stored in the refrigerator for about 2 months, eventually becoming tastier.

BY THE WAY

If you are caught somewhere roasted cocoa beans, add them to the jam instead of chocolate. Just put them in the beginning, along with wine and other ingredients.

Gem of shallots with prunes and chocolate