A gastrique is a reduction sauce made with vinegar and sugar.
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup water
1/4 cup champagne vinegar
1 tablespoon minced fresh ginger
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 peeled Bosc pears, cored and each cut into 4 wedges
1/2 cup (2 ounces) blue cheese, crumbled
Dash of cracked black pepper
Fresh thyme sprigs (optional)
How to Make It
Combine first 4 ingredients in a small saucepan over high heat; bring to a boil. Reduce heat; cook until reduced to 1/2 cup (about 8 minutes), stirring occasionally until sugar dissolves. Drain mixture through a fine sieve into a bowl, reserving cooking liquid; discard solids. Cool.
Melt brown sugar and butter in a large nonstick skillet over medium-high heat. Cook 2 minutes. Stir in chopped thyme, juice, and salt. Add pears, cut-side down, to pan. Reduce heat to low; cook 2 minutes or until tender, turning once.
Arrange 2 pear wedges on each of 4 plates; drizzle pears evenly with pan juices. Sprinkle 2 tablespoons cheese over each serving; top each serving with 2 tablespoons reserved cooking liquid. Sprinkle with black pepper. Garnish with thyme sprigs, if desired.