This is a great side dish that goes well with a lot of things. I use it with gourmet sausages and hot dogs, burgers, lamb, duck, all kinds of game meat, and of course; pork. It can also be made a couple days ahead, and because of the vinegar it will stay good in the fridge for some time. It’s the one dish the most people have asked me about a recipe for. This recipe is for a fairly large portion, but I’ve never had to throw any out…Time: 30-45 minutes total
Skill level: Easy
You’ll need to get hold of:
4 big, red onions
3 tbsp of butter
3/4 cup of prunes
1/2 cup of raisins
Good Balsamic Vinegar or Crema de Balsamico
How you do it:
- Get a frying pan, set your stove on low and put the butter in
- Slice the onions, in small squares, small long slices, whatever way you like them
- Throw the onions in the pan together with the 3 tbsp of sugar, and a couple pinches of salt. Stir occasionally.
- While you’re waiting slice the prunes in thinnish slices
- When the onions have cooked for 15-20 minutes, throw in the prunes and the raisins
- If you’re reducing your own balsamic vinegar, throw that in there now, about half a cup should do it
- If you’re using crema (I usually do, because it’s easier and just as good), wait another 5-10 minutes, then throw in about 4-5 tbsp of Crema di Balsamico.
- Season to taste. I use about a teaspoon of cayenne for an extra kick, in addition to salt and pepper
- One the compote has the right consistency for you, turn off the stove and let it cool. I usually serve it warm or at room temperature. Enjoy!
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