Vanilla-Cardamom Gastrique

1. 1

   In a small saucepan, combine the sugar, water and lemon juice.

2. 2

   Cook over moderately high heat until a golden brown caramel forms, 8 to 10 minutes; occasionally wash down the side of the pan with a wet pastry brush.

3. 3

   Off the heat, carefully stir in the cider vinegar.

4. 4

   Add the vanilla bean and cardamom pods and let steep for 20 minutes.

5. 5

   Strain into an airtight container and let cool completely, then refrigerate for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.