shallot confiture

It’s care in cooking slow and carefully
that turns a shallot glistening golden brown;
in salted water first you must weigh down
the scalded bulbs to meet this recipe.

Boil vinegar and sugary spices;
it’s care in cooking slow and carefully
the syruped shallots, gradually,
then overnight, you’ll rest the shallot slices.

Then two days more, you’ll slow repeat
your patient simmering, calmly, gently;
it’s care in cooking slow and carefully
that yields your shallots clear and sweet.

By fourth day, time to lift them free,
to pack them in that savoury sauce,
preserve that silky, golden gloss;
it’s care in cooking slow and carefully.

Russell Collier

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