1/2 cup apple juice
1 tablespoon honey or maple syrup
1/3 cup apple cider vinegar
1 pound Brussels sprouts, trimmed and cut in half
In a small saucepan, combine apple juice and honey and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes. Add apple cider vinegar and bring to a simmer again and add a pinch of salt. Let simmer for about 15 minutes, or until sauce is reduced to about 1/4 cup. Set aside, keep warm.
In a large, high sided frying pan or Dutch oven, add vegetable oil to the pan until there is about 1/4 inch in the pan. Heat the oil. (The oil should be hot enough to sizzle, but not spatter furiously.) Place the Brussels sprouts in the hot oil, cut side down. Cook for about 5 minutes, or until golden, then turn with tongs. Cook until golden on the second side.
Place cooked sprouts in mixing bowl, and immediately sprinkle with a dash of salt. Pour the warm gastrique over the sprouts, and gently stir to cover the sprouts in the sauce. Transfer to warm serving dish.
YIELD: 4 servings