Cinnamon-Black Pepper Strawberry Sauce

1. 1

   In a medium saucepan, combine the sugar, water, cinnamon stick, peppercorns and cloves and bring to a boil, stirring just until the sugar is dissolved.

2. 2

   Cook over moderately high heat, without stirring, until the liquid begins to turn brown at the edge, about 3 minutes.

3. 3

   Cook, swirling the pan, until a medium amber-caramel forms, 2 to 3 minutes longer.

4. 4

   Off the heat, carefully stir in the wine.

5. 5

   Cook over moderately high heat, stirring occasionally, until the caramel is dissolved and the sauce is reduced to 1 cup, about 8 minutes.

6. 6

   Strain the sauce through a fine sieve into a medium skillet.

7. 7

   Cook over moderately high heat until slightly syrupy and reduced to 1/2 cup, about 5 minutes.

8. 8

   Add the strawberries and cook, stirring occasionally, until just softened and syrupy, about 5 minutes.

9. 9

   Serve the sauce warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.