A combination of sweet & tart. Yum!
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The April 1994 issue of Bon Appetit featured this delicious recipe. I found it again on http://www.epicurious.com. You can find chopped hazelnuts in the baking aisle, eliminating chopping. I also used frozen peaches for the same reason.
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Don't be intimidated by the name of this dish. A gastrique is a reduction of vinegar and fruit. It will give the chicken a zesty kick.
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I love calzone, so how can you go wrong with a dessert calzone? A fresh twist on a strawberry rhubarb pie.
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