An il Fustino recipe

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Delicious over fish, chicken or pork!

Serves: 4

Pear Champagne Vinegar Glaze


2 shallots - coarsely chopped
1 clove, garlic - finely chopped
1 tablespoon, il Fustino Mission EVOO
1/4 cup, il Fustino Pear Champagne Vinegar


  1. In a small sauce pan over medium heat, warm oil and add shallots and garlic.
  2. Saute lightly. Being sure not to let the garlic get brown.
  3. Add il Fustino Pear Champagne Vinegar and cook for 5 minutes on a low heat until reduced by half.
  4. Serve as a finishing sauce by painting over grilled halibut, salmon, grilled chicken or fried pork chops during the last few minutes of cooking.