Rosehips Mignonette with Roasted Oysters
- 3 cups rosehips, rinsed
- 6 cups water
- 4 tablespoons white balsamic vinegar
- 1/4 cup finely minced shallot
- 1 tablespoon light-colored honey
- Salt and white pepper to taste
- 12 fresh oysters
Place rosehips in a large pot and add 6 cups of water. Cover pot and bring almost to a boil. Reduce heat and simmer for about 30 minutes, until rosehips are tender. Set aside to cool.
Strain cooled rosehips, using muslin cloth, two layers of cheesecloth or a nut-milk bag, to remove the seeds and fine hairs from the fleshy pulp.
Mix 1 cup of the resulting pulp with all the remaining ingredients, except oysters. Cook the pulp mixture to warm through and reduce slightly.
Place oysters in a skillet over high heat until shells crack open, lightly steaming the oysters in their own juices.
Top each warm oyster with a dab of sauce and serve on the half shell.