Adapted from
Bobby Flay, from a recipe in
The New York Times.
I’m not sure where the name gastrique comes from, but since gastrique is a term that refers to stomach troubles, it’s possible that the tartness of the syrup was thought to aid in digestion of a rich dish.
You can use any fruit-flavored vinegar in place of the cider or sherry vinegar. Because you are reducing it, I would stick to a somewhat neutral-flavored honey, such as clover or multifleur (multi flower.)
Storage: The gastrique will keep for up to two weeks in the refrigerator. Let come to room temperature, or gently reheat, before serving.