Strawberries With Pink Peppercorn Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found in the New York Times, 3/7/09 but originally published in The Quiet Star of New Orleans by Marian Burros, 4/8/1998. Ingredients:
1/4 cup sugar |
2 tablespoons cognac |
1 tablespoon balsamic vinegar |
1 teaspoon concentrated pomegranate juice or 1 teaspoon molasses |
1 teaspoon pink peppercorns, lightly crushed |
1 pint strawberry, washed and stemmed (1 cup diced, the rest sliced) |
Directions:
1. In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.
2. Remove from heat. Pour in the Cognac and vinegar then put back on a low heat. Swirl to dissolve caramel. Remove from heat. Stir in the pomegranate juice or molasses, the peppercorns, and the one cup of diced strawberries. Return to the heat source and cook for one minute. Sauce sould be thick and syrupy.
3. Cool to room temperature. Stir in remaining strawberries,
4. Serve over vanilla ice cream, mascarpone, or panna cotta.
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