yield: 4 servings
1 lbs Brussels Sprouts, cleaned and halved
1 cup Pecan Pieces, toasted
2 cups Gooseberries, cleaned and halved
1/4 cup Maple Gastrique, recipe below
Heat a pan over medium-high heat. Add a small amount of oil and without crowding the pan add brussel sprout. Allow to brown for 2 minutes before tossing and seasoning with salt. Continue browning and tossing until brussel sprouts are fork tender, about 12 minutes. Add gooseberries and pecans a few minutes before sprouts are finished. Drizzle with gastrique, toss to coat and serve hot.
1/2 cup Real Maple Syrup
1 cup Red Wine Vinegar
1 Dried Thai Chili
Toast thai chili in the bottom of a small pot. Add maple and red wine vinegar and bring to a simmer. Reduce until a thick syrup texture forms, about 8 minutes. Cool completely and use a spoon to check consistency. The gastrique should coat the back of the spoon but should still be fluid. If its too thick add a drop of water to loosen.