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My recipe
Onion Pear Confiture
- 350 g sweet Spanish onion sliced (white, red, to taste)
- 2 tbsp drawn butter (2 tbsp butter+1 tsp vegetable oil)
- 120 ml Tawny Port wine
- 2 ripe firm pears (~200g)
- 30 ml Sherry vinegar
- 2-3 tbsp honey (to taste)
- 1/3 tsp ground cardamom (to taste)
- pinch of nutmeg
- 1-2 tbsp balsamic vinegar (pear balsamic vinegar)
- salt, ground, black pepper
- Cut the pear in half, remove the core and peel. Cut into small dice.
- Soak the pears in Port wine for 30 minutes.
- In a deep heavy saucepan melt the butter, and lay over half of the onion, pour over the honey, sprinkle the top with salt and add the rest of onion.
- Turn a few times and allow cooking about 15 minutes uncovered.
- Drain the pears and add them to the saucepan, stir well and cook for 10 minutes more, stirring occasionally.
- Add the vinegar, port wine and balsamic vinegar and the red wine, stir well and simmer until the liquid is reduced and confiture is thick (10-15 minutes).
- Add the cardamom, nutmeg and black pepper near the end of cooking, gently stir and take off from the lead.
- Place to the clear jars, cover and chill indefinitely.
- Serve slightly chilled or at room temperature.
- Keep in the fridge.
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