Chef Eric Peacock’s Garlic Confit

At Wellington Court Restaurant, Chef Erik Peacock will mash the garlic confit into blanched fava beans and spread the mixture on a filet of veal or some freshwater pickerel. It makes a great spread when pureed into mayonnaise and used on a cool sandwich with roast chicken and avocado. Yields: 1/2 cup

1 head garlic, peeled and separated into cloves

1/2 cup olive oil

1/4 cup water

1/4 cup ice wine

Place garlic in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. The icewine and water will have cooked away but the sweetness of the garlic is even more intense and more subtle.

Credit: Chef Erik Peacock, Wellington Court Restaurant, St. Catharines, Ontario

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