First off, get everything prepped. Wash and prepare your fruits, chop the shallot, and measure out your sugar and vinegars. Having everything ready makes the cooking process much smoother.

In a medium saucepan, over medium heat, add the sugar. Let it cook undisturbed until it dissolves and turns a light golden brown. Keep an eye on it! You don’t want burnt sugar; we’re after a sweet and smooth flavor.

Once the sugar has reached that lovely caramel color, toss in the chopped shallots. Stir continuously for about a minute or two until they begin to soften. This step introduces an aromatic layer to your gastrique.

Time to add the aged balsamic vinegar. The sweet notes of the vinegar will marry perfectly with the caramel. Be careful; it may bubble and steam! Stir well to combine, and let it cook for another minute.

Next, pour in the white wine (or cognac) and the lemon juice. Then, sprinkle in the grated fresh ginger. Cook for another 3-5 minutes until the sauce has thickened to your desired consistency. You should see a glaze forming — that’s the magic!

Remove from heat and let the gastrique cool. Once it reaches room temperature, transfer it to a jar or container. Store it in the refrigerator, where it will thicken further.