Strawberries With Pink Peppercorn Sauce

1. 1

   Place the sugar in a small pot with 1 tablespoon water.

2. 2

   Stir to dissolve.

3. 3

   Bring to a boil over medium-high heat, and simmer until a deep caramel color.

4. 4

   Watch carefully because mixture can burn easily.

5. 5

   Remove from heat, and carefully pour in the Cognac and vinegar.

6. 6

   Put back on low heat and swirl mixture to dissolve caramel.

7. 7

   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.

8. 8

   The sauce will be thick and syrupy.

9. 9

   Cool, and carefully stir in remaining strawberries.

10. 10

    Serve over vanilla ice cream, mascarpone or panna cotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.