Blueberry gastrique

Name: Blueberry gastrique
Cuisine: American
Ingredients: 1/2 cup sugar; 1/2 cup balsalmic vinegar; 1 cup fresh blueberries

Chef Shawn @cook_2612766

Plano, Texas

Insanely simple way to add a gourmet touch to seafood, cheese, bread, and so much more!

*I used the gastrique as a dressing for a pork and cheese ravioli in the picture above

Insanely simple way to add a gourmet touch to seafood, cheese, bread, and so much more!

*I used the gastrique as a dressing for a pork and cheese ravioli in the picture above

Chef Shawn @cook_2612766

Plano, Texas

Insanely simple way to add a gourmet touch to seafood, cheese, bread, and so much more!

*I used the gastrique as a dressing for a pork and cheese ravioli in the picture above

Insanely simple way to add a gourmet touch to seafood, cheese, bread, and so much more!

*I used the gastrique as a dressing for a pork and cheese ravioli in the picture above

Saved

Ingredients

1/2 cupsugar
1/2 cupbalsalmic vinegar
1 cupfresh blueberries

Saved

Steps

1

Combine all ingredients into a non-reactive pan.
2

Simmer on medium, STIRRING FREQUENTLY, for 15-20 minutes until syrupy and the kick from the vinegar has dissipated.
3

You're all done! You can strain if you're looking for a smooth, gel-like consistency. The candied blueberries go insanely well with a soft crumbly cheese.

Saved

Cooksnaps

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Chef Shawn @cook_2612766

on May 02, 2018 21:48

Plano, Texas

Hello! I am a Sous-Chef over at Maggiano's in Plano. I have been working in professional kitchens over the last decade. I have a passion for cooking and music. A father of four beautiful children.