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This recipe is dead simple, yet it draws out all the sweet, fragrant flavour of the shallots and at the same time gives them a glazed pink, jewel-like appearance. It makes an excellent accompaniment to beef, or you can add a bit of sophistication to
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
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