Condiment Technique: Reducing Fruit for Savory Pan Glazes

Notes

This technique works because reduction concentrates flavors and sugars, creating a glaze that adheres well to foods. The addition of savory elements cuts through the sweetness, making the glaze suitable for a variety of dishes. Common mistakes include cooking the fruit at too high a heat, which can lead to burning, or not tasting and adjusting the seasoning. To prevent burning, keep the heat low and stir occasionally. For storage, allow the glaze to cool completely before refrigerating to prevent condensation from diluting its consistency. While fresh fruit is ideal, you can use frozen fruit in a pinch, though you may need to adjust the cooking time. This glaze is a versatile finishing touch that brings a professional flair to any meal.

Steps

1. 1 Select 2 cups of fresh fruit, such as apples, pears, or berries.
2. 2 Wash and chop the fruit into small, uniform pieces.
3. 3 Place the fruit in a medium saucepan and add 1/4 cup of water.
4. 4 Add 1 tablespoon of sugar, honey, or maple syrup to balance tartness, if desired.
5. 5 Include 1 teaspoon of a savory element like soy sauce, balsamic vinegar, or mustard.
6. 6 Bring the mixture to a gentle simmer over medium heat.
7. 7 Reduce heat to low and cook, stirring occasionally, until the fruit breaks down and the mixture thickens, about 20-30 minutes.
8. 8 Use a potato masher or immersion blender to achieve a smoother consistency, if preferred.
9. 9 Continue to simmer until the glaze coats the back of a spoon and reaches your desired thickness.
10. 10 Taste and adjust seasoning with salt, pepper, or additional sweeteners as needed.
11. 11 Remove from heat and let cool slightly before using.
12. 12 Strain the glaze through a fine-mesh sieve for a seedless, smooth finish, if necessary.
13. 13 Brush or drizzle the glaze over your cooked proteins or vegetables just before serving.
14. 14 Store any leftovers in an airtight container in the refrigerator for up to one week.