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.
