Strawberries With Pink Peppercorn Sauce Recipes

Steps:

• In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.
• Remove from heat. Pour in the Cognac and vinegar then put back on a low heat. Swirl to dissolve caramel. Remove from heat. Stir in the pomegranate juice or molasses, the peppercorns, and the one cup of diced strawberries. Return to the heat source and cook for one minute. Sauce sould be thick and syrupy.
• Cool to room temperature. Stir in remaining strawberries,
• Serve over vanilla ice cream, mascarpone, or panna cotta.

Steps:

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

Steps:

• For basil syrup:
• Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds. Drain, then transfer basil to bowl of ice water to cool. Drain; squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature, then strain through sieve into small bowl.
• For meringues:
• Position rack in center of oven and preheat to 275°. Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles; spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door just slightly. Let meringues cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
• For strawberry coulis:
• Puree berries and sugar in blender until smooth.
• For vanilla cream:
• Place cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream to soft peaks. do ahead Coulis and vanilla cream can be made 6 hours ahead. Cover separately and refrigerate.
• Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with quartered strawberries and fresh basil leaves. Drizzle basil syrup over and serve.