Onion and plum confit

Ingredients for 3 servings:

• 2 tbsp olive oil
• 1 tbsp Sichuan pepper (Sichuan pepper)
• 450 g onion(s), red, chopped
• 675 g plum(s), red, halved, pitted
• 300 ml red wine vinegar
• some sea salt
• 150 g muscovado sugar, light, preheated

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Sauté the onions in oil in a heavy saucepan until soft. Meanwhile, roast the Sichuan peppercorns without fat in a heavy cast-iron skillet, stirring occasionally to prevent the dried berries from sticking. Remove the pan from the heat and finely crush the berries in a mortar and pestle. Gently simmer the prunes, Sichuan peppercorns, vinegar, and salt in an uncovered saucepan until the peppercorns are soft. Reduce heat to low, stir in the muscovado sugar until dissolved. Then add the onions. Reduce the mixture until it begins to thicken. Transfer the confit to warmed, clean jars and seal tightly. Store in a cool, dark, and dry place for at least 1 month until opened. Serve the confit with grilled or fried sausages and mashed potatoes. If the onions still have some bite, it is also delicious with mackerel.