Maple Rosemary Gastrique

Maple Rosemary Gastrique
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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.