Sticky fig balsamic shallots

Ingredients

125g/4½oz good-quality butter
1kg/2lb banana shallots, peeled
4 tbsp fig balsamic vinegar (or balsamic vinegar if fig balsamic vinegar is not available)
4-5 tbsp brown sugar
1 tsp tamarind paste (available from specialist Asian food stores)
3-4 sprigs thyme
2-3 bay leaves
1 glass red wine (you may not need it all)

Method

1. Heat the butter in a large lidded pan and add the shallots. Cook over a low heat until the shallots are browned evenly.
2. Add the vinegar, sugar and tamarind paste. Stir until the shallots are coated.
3. Add the thyme and bay leaves and cook until the shallots have caramelised (about 15-20 minutes).
4. Pour in the wine, a little at a time, letting each addition cook into the shallots and reduce a little to preserve the stickiness of the shallots.
5. When the shallots are glazed, put a lid on the pot and cook for a further 45 minutes to one hour on a low heat until completely soft.
6. Remove the lid and finish the dish by shaking the pan, allowing any excess liquid to cook off.
7. Serve the sticky fig balsamic shallots hot or cold.