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'Gastrique' is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit . It is often served over meat or seafood to add a fruit flavor to the dish. It is made in its simplest form by caramelizing sugar and then adding vinegar. It is often used in tomato sauce to help balance the acid of the tomato.
An 'agrodolce' is a similar sauce found in Italian cuisine.