Last updated on April 28th, 2018
Oh, man. I sampled this antipasto course at Ca’Mea Ristorante the other evening, and it made me swoon. Mr. Fox loved it too, as evidenced by the fact that he kept sneaking his spoon into my bowl. And what’s not to love about a puree of cantaloupe that’s punched up with cider gastrique and topped off with burrata cheese? I couldn’t wait to make the same French-Italian deliciousness right in my own kitchen.
What’s Cider Gastrique? Well, in its most basic form, it’s a sweet-and-sour condiment made with just honey, apple cider vinegar, and a dash of salt. It’s totally delicious on cantaloupe and other fruits, not to mention grilled chicken and pork. Savvy chefs have gastrique on hand at all times. It stores well in the refrigerator.
Cider gastrique is the only part of this recipe that requires a stove:
To start, fearlessly fling 1/2 cup honey into a small saucepan…
And cook it (without stirring) over medium-low heat, until it turns dark amber in color — about 5 minutes.
Add 1 cup apple cider vinegar…
And continue to cook, swirling the pan from time to time, until the mixture reduces to a thin syrup — about 15 minutes.
Off heat, stir in a pinch of salt. Then transfer the condiment to a glass jar, and let it cool while you prepare the cantaloupe puree.
Make-ahead note: Cider Gastrique will stay fresh and wonderful for at least 2 weeks in the refrigerator.
Mercifully, a puree of cantaloupe comes together in just 5 minutes:
Take a large, organic cantaloupe (weighing 4 1/2 to 5 pounds)…
And seed, peel, and cut the melon into rough 1-inch cubes.
Put 1/3 of the melon cubes into the jar of an electric blender…
Add the juice of 1 devilishly-handsome lime…
And blitz the works at high speed until pulverized and frothy. Then pulverize the remaining melon. Do this in batches if your blender isn’t particularly powerful.
Next, add some kosher salt (3/4 teaspoon for me), and blitz the machine again, just to mix in the salt.
Taste carefully — you might like to add more salt.
Tip the puree into a bowl, cover the bowl with plastic wrap, and refrigerate until serving time.
Voila! It’s serving time.
Divide the puree between 4 soup plates or shallow bowls…
And place a luxurious hunk of burrata cheese atop each serving.
Never tried burrata? Then today is the first day of the rest of your life.
Drizzle the cider gastrique over both the burrata and the cantaloupe puree. (You can make nifty designs with your gastrique if you first put it in a squeeze bottle.)
To finish, lightly dust the burrata with freshly-ground black pepper.
This soup makes a fast — and unusual — first course or luncheon dish. Do me proud and give it a try, okay?
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Here’s the printable:
An invigorating first course or luncheon dish.
Ingredients
- 1/2 cup honey
- 1 cup apple cider vinegar
- A pinch of salt
- 1 large, organic cantaloupe, weighing 4 1/2 to 5 pounds
- The juice of 1 lime
- Kosher salt (3/4 teaspoon, or to taste)
- Burrata cheese -- 1 large oval for each serving
- Coarsely-ground black pepper
Instructions
- In a small saucepan, cook the honey over medium-low heat until it turns dark amber in color -- about 5 minutes. Add the vinegar and continue to cook, swirling the pan from time to time, until the mixture reduces to a thin syrup -- about 15 minutes. Stir in a pinch of salt. Then transfer the gastrique to a jar, and let cool while you make the cantaloupe puree. (When refrigerated, Cider Gastrique will stay fresh and wonderful for at least 2 weeks.)
- Seed, peel, and cut the cantaloupe into rough 1-inch cubes. Put 1/3 of the cubes into the jar of an electric blender, add the lime juice, and blend at high speed until pulverized and frothy. Add the remaining cubes and the salt, and puree them. Taste carefully -- you might like to add more salt. Tip the puree into a bowl, cover the bowl with plastic wrap, and refrigerate until serving time.
- Divide the soup between 4 soup plates, and put a Burrata oval in the center of each plate. Drizzle the burrata and the puree with the cider gastrique, and lightly dust the burrata with the black pepper.
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Cheryl says
Ok Kevin – I know this isn’t the right spot to share, however, I just made your “beef stew with beer & chocolate “!!!!!
And I had to tell you, somewhere, it’s simply the best dish I’ve ever made/consumed!! THANK YOU ! ( after 28 years of marriage my husband now thinks I can cook!!!)
Kevin Lee Jacobs says
Hi Cheryl – I’m so glad you liked the beer and chocolate-infused beef stew!
John says
I love chilled soups in the summer, and this looks particularly delicious.
Paullette says
Alright Kevin. You put that little toy dog on the cling wrapped bowl just for me. Love love your recipes and gardening videos. I brag you up all the time.
Paullette
Angeline says
Omg….this looks super delicious!! I am so going to try and let you know. Thank you for sharing.
Bryonna says
YUM. Company coming in a fortnight … guess what will be on the menu. Now to hunt down some burrata!
Linda A says
This looks interesting. Will give it a try. Thanks!
Cindy L says
Hi Kevin, this dish looks great cant wait to try it. Any suggestions on other uses for the Cider Gastrique?
Kevin Lee Jacobs says
Hi Cindy L – You can drizzle Cider Gastrique over roasted vegetables and grilled meats. It’s a delicious, multi-purpose condiment!
Allison Hamilton says
OH MY GAWD. I made this. I have NEVER made anything so superb; I am a Goddess – just ask my stomach! 😀
I used honeydew (on hand), and had to substitute half champagne vinegar when I ran out of apple cider vinegar. I used “ReaLime” instead of a handsome real fruit because I live in the sticks and didn’t read the recipe through carefully enough beforehand. Regardless. This was THE BOMB. I will make it til I die. It might be the best thing I’ve ever made and eaten myself.
Easy to make.
Easy and normally readily available ingredients.
And it keeps. :-).
THANK YOU KLJ!!!!
Mwah!
Kevin Lee Jacobs says
Hi Allison – I’m so glad you liked the dish. It’s so much more than the sum of its parts!
Casey says
Fabulous recipe – I’ve never heard of the Cider Gastrique but will keep some on hand now and forever more. Many, many thanks!
Barbara Shaw says
How much burrata do I need for 4 servings?
Kevin Lee Jacobs says
Hi Barbara – One ball of burrata per serving. Enjoy!
Barbara Shaw says
The only burrata I can find comes in an 8 oz container. How many will that serve?
Kevin Lee Jacobs says
Hi Barbara – For some strange reason, burrata manufacturers do not tell us how many pieces are in a package. Based on what I’ve found in my own supermarket, an 8oz container should contain 2 balls of burrata — enough for 2 servings.
Barbara Shaw says
Thanks so much!
Melody says
Where do you find burrata? I know I’m laaate discovering you and you’re wonderfully delicious recipes but I’m trying several thx
Kevin Lee Jacobs says
Hi Melody – Burrata is available in most supermarkets. Thanks for trying my recipes!