1 lb Garlic cloves; about 8
- heads, peeled, coarse chop
1 c Balsamic vinegar
1/2 c White wine
1 c Sugar
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
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.
MM & typos by Kurt Faria.
From: Kurt Faria Date: 09-29-96 (20:35)