Maple Rosemary Gastrique
Anthony Spine, Culinary Dean of Cook Academy at The Essex
1/2 cup maple syrup
1/2 cup cider vinegar
1 teaspoon fresh ginger, grated on a micro plane
2 sprigs fresh rosemary, cleaned and chopped
Bring maple syrup to a boil and reduce by 1/2 to 2/3.
Add vinegar and reduce to thin syrup consistency.
Sprinkle in chopped rosemary and fresh ginger.