Garlic conserve
2 Cups
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | pounds | Garlic cloves; about 8 heads, peeled, coarse chop |
| 1 | cup | Balsamic vinegar |
| ½ | cup | White wine |
| 1 | cup | Sugar |
Directions
Place garlic in a nonreactive saucepan. Combine vinegar, wine, and sugar and pour the mixture over the garlic. Bring to a boil, reduce the heat, and simmer slowly until the garlic is soft and the mixture thick, about 30 minutes.Serve at room temperature with grilled meats, especially lamb.
This recipe yields about 2 cups conserve, which will keep, refrigerated, for 10 days.
From: =The Good Cook's Book of Oil & Vinegar= by Michele Anna Jordan, 1992, with foreword by M.F.K. Fisher. Aris Books / Addison-Wesley Publishing Co.
ISBN 0-201-57075-0.
MM & typos by Kurt Faria.
From: Kurt Faria Date: 09-29-96 (20:35)