Strawberries With Pink Peppercorn Sauce

5.0(8)

by Marian Burros

ItalianDinner, Easy, Quick, Dessert

Servings

4 servings

Total time

20 min

Calories / serving

99 kcal

Ingredients (6)

serves

1/4 cup sugarsugar
2 tablespoons Cognaccognac
1 tablespoon balsamic vinegarbalsamic-vinegar
1 teaspoon concentrated pomegranate juice or molasses
1 teaspoon pink peppercorns, lightly crushedpink-peppercorn
1 pint strawberries, washed and stemmed (1 cup diced, the rest sliced)strawberry

Instructions (3 steps)

01Place 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.
02Remove 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.
03Cool, and carefully stir in remaining strawberries. Serve over vanilla ice cream, mascarpone or panna cotta.

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Rich recipe — supports nutrition-aware planning.