Does anyone have a berry confit recipe using pinot noir wine that they would like to share?
Pegeen is a trusted home cook.
It would be great to understand more about what you need. "Confit" covers a wide range. Do you need a chunky, savory sauce for meat/chicken or a sauce to accompany a desert?
I was hoping to make something chunky to accompany grilled pork; also maybe a compote for a cheese plate. Thank you!!!
Make that "dessert"!
Here are a few recipes for fruit/savory sauces that could probably be adapted - especially the Canal House Gelee where you could sub pinot noir for the port. In the others you could sub the pinot for the vinegar. You could probably use different fruits in most of these too.
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