Chef Kevin Scharpf serves up a delightful aronia berry salad that compliments any number of main course dishes.
Add all ingredients to a medium sauce pan. Bring to a boil, and reduce heat to simmer for fifteen minutes. Once gastrique has reached desired thickness, remove from heat. Break apart berries with spoon, and then strain the liquid into measuring glass. Set aside.
The gastrique will keep for a few weeks, and you can use it to compliment any number of dishes, including this aronia berry salad with squash and brussels sprouts.
1 cup blanched Brussels sprouts
1 cup blanched acorn squash, cut into 1 inch cubes.
1 cup aronia berries
1/4 cup pearl onions
Preheat skillet to medium high heat with olive oil. Cook brussels sprouts until the edges are golden brown. Add acorn squash and continue to cook. Season with salt and pepper to taste. Add 1 cup aronia berries and pearl onions. Cook 4-5 minutes until warmed through. Add to a plate, and drizzle gastrique over salad.
Serve and enjoy.