Raspberry Pink Peppercorn Coulis

1. 1

   Add peppercorns to a small saute pan.

2. 2

   Warm over medium heat for 34 minutes or until slightly fragrant.

3. 3

   Transfer to a mortar and pestle or food processer and roughly crush.

4. 4

   Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat.

5. 5

   Stir as sugar dissolves and bring to a gentle boil.

6. 6

   Reduce heat to a simmer, and cook 57 minutes or until berries are broken down and thickened.

7. 7

   Transfer to a blender and puree until smooth.

8. 8

   Filter through a sieve to remove excess seeds.

9. 9

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.