Tomato Apple Gastrique:
From Chef Jason K. Morse of Valley Country Club.
- Olive oil
- 2 cups grape tomatoes, whole
- 4 ea. Fuji apples, peeled and diced
- 1 tsp. shallot, minced
- 2 tsp. garlic, minced
- 2-1/4 cups sugar
- 2 cups Cabernet Sauvignon
- 1-1/2 cups white balsam vinegar
- 3-1/2 cups chicken stock
- 3-1/2 cups veal stock
- 1 tbsp. butter
- Kosher salt
- White pepper
Sauté tomatoes, apples, shallot and garlic in olive oil.
Add sugar and cook until caramelized.
Add wine and vinegar and reduce by half.
Add both stocks and reduce until slightly thickened. Remove from heat, strain through chinoise and return to heat in new pan.
Reduce stock until it coats the back of a spoon.
Top with butter prior to serving. Adjust seasoning according to taste and serve with Colorado lamb loin.
Visit www.coloradoagriculture.com for a complete list of recipes.
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