Home / Recipes / KATZ Summer Fruit Gastrique with Nectarines

KATZ Summer Fruit Gastrique with Nectarines

Jul 31, 2025 Posted by: Albert Katz Apple Cider Vinegar,  Gastrique,  KATZ Gravenstein Vinegar,  KATZ Sauvignon Blanc Vinegar
Photograph of KATZ Summer Fruit Gastrique with Nectarines served over grilled pork loin on a bed of farro with pistachios, and topped with KATZ Red Onion Jam.

Prep time

5 min

Cook time

15-20 min

Servings

Enough for 4-6

Category

Sauce

Origin

Napa, California

Gastrique is a French sauce or glaze produced by a reduction of vinegar or wine, sugar, and usually a fruit. The sweet and sour flavor that it produces can be a tasty foil for rich meats like pork, duck and other poultry.

Although the sauce can be made without chicken stock, it adds a vital richness that makes it feel more “saucy” and less “glazy,” but you could use vegetable stock if you chose. It can also take additional spicing and herbs but it does not lack for flavor and complexity so keep it simple.

Lastly, you can either puree the finished sauce or strain it for a more elegant texture…your choice. Enjoy! 

KATZ Summer Fruit Gastrique with Nectarines

Ingredients

  • 2 tablespoons sugar
  • ½ cup KATZ Late Harvest Sauvignon Blanc Vinegar
  • ½ cup KATZ Gravenstein Apple Cider Vinegar
  • ¼ cup Oloroso Sherry or other semi-sweet Sherry (optional)
  • 2 tablespoons chopped shallot
  • medium garlic clove, chopped
  • 2 medium fresh nectarines or peaches (on the riper side), chopped
  • ½ teaspoon ground fennel
  • 1 cup chicken stock
  • pinch of fresh chopped rosemary (optional)
  • salt and pepper to taste

Directions

Step 1

Add the sugar to a saucepan with a tablespoon of water. Place over medium high heat, swirling just to blend. Cook until sugar turns a golden brown.

Step 2

Remove from heat and add vinegars and sherry, if using. Place back on stove over medium heat and cook until reduced by half.

Step 3

Add shallot and garlic and let cook for a minute or two.

Step 4

Add fruit and reduce again by half, breaking up the fruit with the back of a spoon. Add rosemary, if using, and cook until thickened about 10 more minutes.

Step 5

Add some salt and freshly ground pepper, and puree or strain pushing on the solids to help thicken sauce. Taste again for seasoning and serve warm.

Note

In the recipe image I served the gastrique with a simple grilled pork loin on a bed of farro with pistachios, and topped with KATZ Red Onion Jam (recipe on website as well!)

Photograph of KATZ Summer Fruit Gastrique with Nectarines served over grilled pork loin on a bed of farro with pistachios, and topped with KATZ Red Onion Jam.

Created by Albert Katz