Yield: 2 Cups
Categories: Garlic, Lamb
1 lb Garlic cloves; about 8 - heads, peeled, coarse chop 1 c Balsamic vinegar 1/2 c White wine 1 c Sugar Place garlic in a nonreactive saucepan. Combine vinegar, wine, and sugar and pour the mixture over the garlic. Bring to a boil, reduce the heat, and simmer slowly until the garlic is soft and the mixture thick, about 30 minutes. Serve at room temperature with grilled meats, especially lamb. This recipe yields about 2 cups conserve, which will keep, refrigerated, for 10 days. From: =The Good Cook's Book of Oil & Vinegar= by Michele Anna Jordan, 1992, with foreword by M.F.K. Fisher. Aris Books / Addison-Wesley Publishing Co. ISBN 0-201-57075-0. MM & typos by Kurt Faria.