Cherry-Shallot Jam from Richmond Hill Inn
- 3 cups dried cherries
- 1 cup sugar
- 1 cup brandy
- 5 pears - peeled and diced
- 4 shallots - minced
- Cracked pepper and salt to taste
- 2 tablespoons Sherry vinegar
- Sweat shallots and add remaining ingredients. Sweating is the process of simmering over low heat in butter, covered, without browning.
- Cook slowly until a thick, glossy texture is achieved.
This recipe makes approximately one quart.