Directions

1. 1. Peel and dice the apple. Peel and thinly slice the onions.
2. 2. Heat the olive oil in a pan and brown the onions and apple over low heat. Sprinkle with the cane sugar, mix and then add the raspberry vinegar. Season with salt and pepper and simmer for about 30 minutes over low heat, stirring occasionally. The confit will become a beautiful brown color. Pour the confit into a jam jar and let it cool.
3. 3. Preheat the oven to 350F