with fire roasted pearl onions

This recipe is an adaptable partner for braised dishes, especially duck or chicken legs.

24 jaboticabas, pierced with the tines of a sharp fork
1/3 cup sugar
1/3 cup red wine vinegar
zest and juice of 1 orange
24 pearl onions, trimmed
2 Tbl virgin olive oil

Place the jaboticabas, sugar, vinegar, orange zest and juice in a small saucepan and stir together.

Warm over a low heat and gently simmer for 5 minutes, stirring once or twice.

Strain the liquid into a clean pan and reserve the solids in a mixing bowl.

Reduce the liquid over medium heat to cup, about 10 minutes. Pour over the fruit and reserve.

Preheat the oven to 3500. Place the onions in a small ovenproof casserole dish and drizzle with the oil. Roll the onions around a little and roast in the oven until tender, about 45 minutes.

Remove and let cool when the onions are cool enough to handle, pop them out of their skins and add to the jaboticabas.

Warm the mixture through and serve. Yield 4 to 6 servings.

Recipe: The Great Exotic Fruit Book
by Norman Van Aken with John Harrisson.

DATE: November 1997

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