Sweet-Sour Glazed Shallots

Few will guess the secret ingredient in the rich, dark sauce that smoothly glosses each shallot: sweet-tart, winy prune juice—woefully under-appreciated in this country, which produces so much. Sharpened with sherry and vinegar, the glaze is as shiny as (and perhaps more subtle than) the traditional meat glaze. Serve with roasted pork or poultry. For a vegetarian version, omit the ham dice and double the nut oil, then serve over bitter greens with buckwheat, kamut, or roasted potatoes.