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1
In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.
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2
Stir in peppercorns and remove pan from heat.
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3
Cover pan and let syrup stand 1 hour.
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4
Strain syrup through a fine sieve into a food processor or blender and discard peppercorns.
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5
Puree hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids.
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6
Stir in vinegar and chill, covered, until cold.
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7
Freeze mixture in an ice-cream maker.
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8
Serve sorbet with crisps and strawberries.
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9
Preheat oven to 350F.
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10
In a food processor grind almonds with granulated sugar.
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11
(Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)
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12
On a work surface arrange 1 phyllo sheet and brush with some butter.
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13
Sprinkle sheet evenly with about 2 tablespoons almond sugar.
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14
Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner.
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15
Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches.
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16
(Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.)
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17
Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.
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18
Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes.
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19
Transfer crisps to racks and cool.
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20
Sprinkle crisps with confectioners' sugar.
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21
(Crisps keep in an airtight container at room temperature 4 days.)
