Strawberry Peppercorn Gastrique
2 cups Chianti
2 cups Red Wine Vinegar
2 cups Sugar
1 tbsp Salt
2 cups hulled and quartered Strawberries
1/2 cup coarsely chopped Black Peppercorns
1 oz Ginger
Combine Chianti, vinegar, sugar and salt in a sauce pan. Cook over low heat until syrupy. Add strawberries and continue cooking until water has cooked out. Remove from heat and add cracked peppercorns and ginger.
Makes 2 cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.