Pat’s Confit

Pat’s Confit
Saturday, December 24th, 2011
This is a delicious compliment especially good on pork loin, pork chops, cold meats. Confit never to be served hot. Can be kept in fridg for 2-3 days. Pat made this the other day….and man was it good….sort of like a chutney.


5 oz of pitted prunes
1 good sized Granny Smith apple
4 shallots, peeled and cut into six wedges through root
10 fluid oz of cider
2 fluid oz of cider vinegar or sherry vinegar (optional)
1 tbls of dark brown sugar
2 pinches of powered cloves
1/8 of tps. powdered mace

Cut apples into quarters and then half inch slices, leave skin on.
Put everything in medium size saucepan and then simmer (not boil)
Cook gently for about 45-50 minutes stirring frequently until it becomes reduced or sticky.


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