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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.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
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