A gastrique is a reduction sauce made with vinegar and sugar.

Laura Martin
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; calories from fat 22%; fat 7g; saturated fat 4.3g; mono fat 1.8g; poly fat 0.2g; protein 3.5g; carbohydrates 56.3g; fiber 3.3g; cholesterol 20mg; iron 0.5mg; sodium 367mg; calcium 93mg.
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