Gluten Free

Tamarillo confit with pinot noir

Serve this tamarillo confit as a steak sauce or condiment for cheese and cold meats
4 cup
1H 20M

Ingredients

Method

1.In a frying pan over medium heat add the olive oil and sliced onions. Cook for 20 minutes until softened.
2.Add wine and simmer for 20 minutes until the wine has evaporated.
3.Add fruit and cook until tender (around 20 minutes).
4.Add sugar and cook over medium heat until the sugar has dissolved and the sauce becomes glossy.
5.Meanwhile, preheat oven to 100°C, then place jars in the oven to sterilise for 15 minutes. Bring a kettle to the boil, place the lids in a heatproof bowl and cover with boiling water.
6.Carefully ladle the hot confit into the hot jars and, using tongs, place the lids on top. When the jars have cooled a little you can tighten the lids and leave to seal. Wipe or wash jars to clean off any spillages.

This confit is a great addition to cheeseboards and goes well with a lovely brie or creamy blue cheese. Alternatively, it delivers a wonderful hit of umami to a simple cold meat and salad sandwich.

Note

Related stories


Courgette, polenta and parmesan cakes
Gluten Free

Courgette, polenta and parmesan cakes

These courgette and polenta cakes are popular with everyone, especially as they’re loaded with gooey cheese. They are just wonderful for anyone wanting to branch out from potatoes as their go-to source of carbs!