Strawberries With Pink Peppercorn Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup sugar
- 2tablespoons Cognac
- 1tablespoon balsamic vinegar
- 1teaspoon concentrated pomegranate juice or molasses
- 1teaspoon pink peppercorns, lightly crushed
- 1pint strawberries, washed and stemmed (1 cup diced, the rest sliced)
Nutritional analysis per serving (4 servings)
99 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the sugar in a small pot with 1 tablespoon water. Stir to dissolve. Bring to a boil over medium-high heat, and simmer until a deep caramel color. Watch carefully because mixture can burn easily.
- Step 2
Remove from heat, and carefully pour in the Cognac and vinegar. Put back on low heat and swirl mixture to dissolve caramel. Remove from heat and stir in the pomegranate juice or the molasses, the peppercorns and the diced strawberries, and cook over low heat for one minute. The sauce will be thick and syrupy.
- Step 3
Cool, and carefully stir in remaining strawberries. Serve over vanilla ice cream, mascarpone or panna cotta.
Private Notes
Comments
I had some pink peppercorns I didn’t know what to do with. This is really delicious on vanilla ice cream. I’ve made it twice. The first time went well but the second time the water with the sugar evaporated before it caramelized and it turned hard as rocks and I had to throw it away. I tried again with 2 tablespoons of water and it worked fine. Really good.
An unexpected and delicious combination of flavors. I was looking for a light, fruity dessert to follow a chicken pot pie and salad. This was perfect. Our guests loved it!
I had some pink peppercorns I didn’t know what to do with. This is really delicious on vanilla ice cream. I’ve made it twice. The first time went well but the second time the water with the sugar evaporated before it caramelized and it turned hard as rocks and I had to throw it away. I tried again with 2 tablespoons of water and it worked fine. Really good.
Advertisement