Maple-Glazed Shallots~

* Exported from MasterCook *

Maple-Glazed Shallots~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
600 Grams Small Round Shallots -- Peeled
60 Grams Butter
3 Tablespoons Maple Syrup
2 Tablespoons Lemon Juice
Salt And Pepper

Leave the shallots whole. If some of them are much larger than others, remove
the outer layers to reveal twin inner shallots of a more equal girth. Melt the
butter in a heavy pan large enough to take the shallots in a single, snug
layer.
Fry the shallots until patched with brown - about 5 minutes. Drizzle over the
maple syrup and stir for about 1 minute. Now add the lemon juice, salt and
pepper and just enough water to cover. Bring to the boil, then reduce heat and
simmer gently, stirring every now and then, until the shallots are very tender
(add a little more water if necessary) and there is only a thin layer of syrup
left in the pan - about 30 to 40 minutes. Reheat when needed (they will keep in
the fridge, covered, for 2 to 3 days).

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NOTES : These sweet, buttery shallots serve as a relish and go well with dark
game meats such a venison or grouse, or with boiled gammon or ham.