Magnolia Flower Recipe- Magnolia and Onion Gastrique

This sweet/sour/savory/gingery condiment is served over toasted ciabatta bread with whipped ricotta.

 

Magnolia Flower Gastrique     makes about 360 g (1 1/4 c.)

225 g (8 oz.) onion, julienned

2 Tbsp sunflower oil

260 g magnolia flower petals

135 g (10 Tbsp) packed brown sugar

100 ml (6 Tbsp) Balsamic Vinegar

1/2 tsp salt

 

1. Julienne onion and cook in oil over medium heat until it starts to caramelize, about 10-15 minutes.

2. Julienne the magnolia flower petals and add to the onions in the pan with the salt. Cook until the petals are wilted, about 10 minutes more.

3. Deglaze the pan with the balsamic vinegar and add the brown sugar. Cook over medium heat until most of the liquid has evaporated, stirring. You will see a small amount of oil separate in the pan, you can pour that off.

4. Cool and store in the refrigerator for a month. Serve with fatty cheeses as a spread on a cheese board.