Shallot & Honey Confit

With the consistency of chutney, this confit is a perfect accompaniment to sharp cheddars and other strong flavored cheese such as a good stilton or blue, or serve with roasted or grilled pork loin or turkey.

• 20 shallots (about 1 pound), peeled
• 1 leek, green top removed, cleaned and sliced crosswise
• 1/4 cup raisins
• 1/2 cup Champagne vinegar
• 1 cup water (preferably filtered)
• 4 tbsp Sage honey
• 1 bay leaf
• 1 sprig of fresh thyme
• salt and pepper
• 1 tbsp extra virgin olive oilr

Combine first eight ingredients in a small saucepan. Place over medium heat and bring to a boil. Lower to a simmer and cook for 30-45 minutes and thickened to a syrupy consistency. Be careful not to let it burn! When it is almost done, add salt and pepper to taste and stir in olive oil. Serve warm or at room temperature.