Candied shallots

Method

1. Cover the unpeeled shallots with boiling water for 5 minutes. Drain and, when cool, peel the skins away.
2. Heat the butter and oil in a large frying pan over a medium heat. Add the shallots and fry for 5 minutes, tossing, until golden. Add the sugar and cook for a further 5 minutes, until the sugar begins to caramelise.
3. Add the wine, cover and simmer for 10 minutes or until tender.
4. Uncover, increase the heat and simmer for 3-4 minutes, until syrupy. Season and serve.