Hey. I'm looking to do a caper & raisin gastrique with a shrimp & grits dish I'm working on. I don't want to use it as a puree because I've already got one on the plate(red pepper/espelette). We usually do gastriques as 1qt water, 1/2qt glucose, 1/2qt sugar, 2 T champagne vinegar, reduce to desired consistency. I was wondering if it might work to steep the capers/raisins in boiling water for the appropriate amount of time, strain the solids out and use it in place of the water. Would the flavor be strong enough/noticeable? Or maybe just whisk a small amount raisin/caper puree into the gastrique at the end(and sieve through a chinois a few times)? I want something relatively translucent, with a slight golden raisin/caper olive green color and flavor. How would you best achieve this result and why? Thanks a lot.