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Ingredients
- Cherries, pitted 1/2 C
- Malt gastrique 1/2 C
- Salt 1 TBS
- Hops, fresh 2 TBS
- Freshly ground black pepper 2 tsp
- Canola oil 1 C
Preparation
Step 1
Roast cherries in oven heated to 350 degrees F for about 5 minutes, just to soften.
Purée cherries in a blender with gastrique, hops, salt and pepper.
With motor running, add canola oil to emulsify. Reserve.
MALT GASTRIQUE
Yield: 2 servings
Sugar 2 Lb
Water, hot 16 Oz
Lemon juice as needed
Malt vinegar 16 Oz
Simmer sugar with water and a dash of lemon juice to prevent crystallization.
Once Sugar reaches an amber color, turn off heat and slowly, carefully whisk in malt vinegar.
Reserve to cool completely.