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.