This recipe was part of the dish Chef Lipperman prepared for the Taste for Success Chef Challenge event. A Gastrique is a classic French sweet and sour sauce. Use it on your chicken like Chef Lipperman did, or on any other main dish like Salmon or Duck. Enjoy!
- 1 onion or good-sized shallot, finely diced -
- 250 ml dried apricots, roughly chopped (I prefer the fancy Californian dried apricots) -
- 250 ml white wine -
- 250 ml white wine vinegar -
- 250 ml water -
Sautee the onion with a small amount of extra virgin olive oil in a frying pan until translucent. Add chopped apricots. Season lightly and add wine. Simmer to reduce. Add wine vinegar and simmer until reduced by half. Add water and simmer until the apricots have softened enough to blend with a hand blender.