Spice Cabinet Reorg: Strawberry Pink Peppercorn Balsamic Sauce

I keep my spices in a corner cabinet on a turntable & they usually get returned to a different spot than where I got them.  So every few months I reorganize them again.  The blessing in this is I usually find something I picked up for future use, stored away and have completely forgotten.   This time it was a small bag of pink peppercorns I purchased during a short stay in Charleston.   I didn’t have any particular purpose for them at the time, however since I am infusing any and everything lately, it seemed like they would be just the ticket to add to the strawberries I picked up this week.    The strawberry-tequila infusion takes 6 weeks to ‘mature’ so I needed a strawberrry fix sooner than that.   My usual is strawberry balsamic,  which I decided to ‘enhance’ with pink peppercorns.   And, it is not disappointing.   Pink peppercorns are quite a bit more delicate than black, so I used white balsamic in the sauce.   They really add a delightful surprise to this well-known sauce.    Although I doubt this batch will last long, I’m planning on making an ice cream based on this concoction.   Doesn’t that sound fabulous ??  


adapted from various recipes, including the NYTimes

1 quart very ripe strawberries, sliced or quartered

3 T pink peppercorns, smashed or ground

3 T sugar or splenda

1 cup white balsamic vinegar

1/4 cup sugar or splenda

Combine smashed peppercorns with 3 T sugar/splenda & mix with strawberries.   Allow to sit for 10-15 minutes to absorb flavor.   Meanwhile boil vinegar & 1/4 c sugar/splenda in saucepan for 10-15 minute until reduced to a syrup.

Add strawberry mixture to balsamic reduction & bring to a simmer.   Adjust taste by adding more peppercorns or sugar, if needed. (I added another tsp of whole peppercorns & 2 T. splenda)   Allow to reduce again until honey-type consistency.   Depending upon the juiciness of the strawberries, this could take 30 min or more, so keep an eye on the pot & stir frequently.    Allow to cool in pot.

Store in tight-lidded container in fridge for 1 month or in freezer for 1 year.




About Pat Thomas

I love what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
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