Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. ![]() Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.
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