Apple Gastrique

Motivation

I decided to make this gastrique since my peach one was such a big success.  I played with the vinegar and used half balsamic to give the gastrique a bit more tang.  I also added a bit of crushed red pepper to give a bit of spice.  Both were good additions. 

Ingredients

1/2 cup Sugar

1/4 cup Red Wine Vinegar

1/4 cup Balsamic Vinegar

3 Tbsp Water

3 Sprigs Thyme

1 Sprig Rosemary

2 Apples, cut into into bite-sized sections

Mise en Place

Peel apples and cut into sections.  Measure out sugar and vinegars.

Method

Add sugar to pan with water.  Apply medium heat and stir to get sugar to start to dissolve.  Once sugar has dissolved stop stirring or you might recrystallize the sugar (if it does recrystallize you can add more liquid to dissolve it again).  Once sugar starts to caramelize add vinegar to pan.  You might not want to inhale for a second.   The sugar will momentary solidify then start to dissolve again.  Once dissolved add apples, herbs and/or spices to the pan.  Reduce until gastrique reaches desired thickness.  This is a reduction step so you might want to have a plan for keeping the rest of your food warm while you wait for reduction to occur.