Ingredients:

FRUIT VINEGAR CARAMEL:

(MAKES EXTRA)

• 5 apples, unpeeled and cut into large chunks
• 4 cups sugar
• 2 cups water
• 2 cups rice vinegar

BRUSSELS SPROUTS:

• 2 lbs Brussels sprouts (or 1 Brussels sprout stalk, cut into 5-inch pieces)
• Canola oil (enough for frying depending on your pot)

SERVING:

• 2 tbsp fruit vinegar caramel (or balsamic reduction)
• 4 tbsp mayonnaise
• 1 cup grated Parmigiano-Reggiano
• 1 tsp crushed Espelette pepper

SPECIAL EQUIPMENT:

• Deep fryer or large pot
• Deep-fry thermometer
• Fine mesh strainer

Method:

FRUIT VINEGAR CARAMEL

• In a medium pot, combine apples, sugar and vinegar, and bring to a boil on high heat; reduce to simmer.
• Cook until the fruit is soft and the liquid has absorbed flavours, about 1 hour.
• Strain through a fine mesh strainer.
• Return to pot and continue cooking on medium-low heat to reduce liquid until it’s a caramel consistency.
• Let cool; set aside.

BRUSSELS SPROUTS

• Make criss-cross incisions at the base of each Brussels sprout, quartering them without cutting all the way through.
• Bring a large pot of salted water to a boil and add Brussels sprouts, blanching until tender, 4-5 minutes. Transfer to a cooling rack or a clean tea towel to drain.
• Preheat fryer to 400°F or if you don’t have a fryer, fill a large pot halfway with canola oil. Attach a deep-fry thermometer to the side of the pot and heat oil to 400°F.
• Add Brussels sprouts in small batches and fry until lightly golden, 1-2 minutes.
• Using a slotted spoon, place fried Brussels sprouts on a cooling rack or paper towels to absorb excess oil. Season lightly with salt.

SERVING

Arrange Brussels sprouts on a plate and top with fruit vinegar caramel, mayonnaise, parmesan and Espelette pepper.