Ingredients
SERVINGS: 4 Serving(s)
- 1 pound Brussels sprouts, blanched
- ¼ cup pecans
- ¼ cup blueberries
- ¼ cup cooked farro
- Salt and pepper to taste
Gastrique:
- 8 ounces sugar
- ½ cup Karo corn syrup
- 2 cups apple cider vinegar
- ¼ cup bourbon
- ½ cup maple syrup
Preparation
Sear blanched Brussels sprouts in a pan. Place in bowl and toss with pecans, blueberries, farro.
Drizzle with gastrique sauce while tossing. Serve.
Gastrique:
Combine sugar and Karo in a pan and melt until slightly brown.
Slowly whisk in vinegar, making sure not to seize or recrystallize the sugar. Once all the vinegar is added, add in the maple syrup and bourbon.
Reduce until the sauce will coat the back of a spoon. Add salt and pepper to taste.
