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Home » Sweet Toppings » Raspberry Pink Peppercorn Coulis

Raspberry Pink Peppercorn Coulis

Published: Aug 27, 2015 · Modified: Mar 25, 2021 by Sabrina Russo

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Spice up your everyday raspberry sauce with pepper! Pink pepper that is. The fruity undertones of pink peppercorns makes them an ideal match for berries. This raspberry coulis not only pairs well with my vanilla bean panna cotta, but would be equally delicious with brownies or even French toast.

Raspberry Pink Peppercorn Coulis

 

Raspberry Pink Peppercorn Coulis

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Raspberry Pink Peppercorn Coulis


  • Author: Sabrina Russo
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
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Description

Spice up your everyday raspberry sauce with pepper! Pink pepper that is. The fruity undertones of pink peppercorns makes them an ideal match for berries.


Ingredients

Scale
  • ½ tsp pink peppercorns
  • 2 cups raspberries
  • ½ cup sugar
  • Pinch of salt

Instructions

  1. Toast peppercorns: Add peppercorns to a small sauté pan. Warm over medium heat for 3-4 minutes or until slightly fragrant. Transfer to a mortar and pestle or food processor and roughly crush.
  2. Cook berries: Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat. Stir as sugar dissolves and bring to a gentle boil. Reduce heat to a simmer, and cook 5-7 minutes or until berries are broken down and thickened.
  3. Blend & serve: Transfer to a blender and puree until smooth. Filter through a sieve to remove excess seeds. Enjoy.
  • Category: Sauce
  • Method: Simmer
  • Cuisine: New American

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 65
  • Sugar: 14g
  • Sodium: 19mg
  • Fat: 0g
  • Carbohydrates: 16g
  • Protein: 0g

Keywords: raspberry, pink peppercorn, raspberries, coulis, sauce

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Raspberry Pink Peppercorn Coulis

Raspberry Pink Peppercorn Coulis
Previous Post: « Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis
Next Post: Pasta Carbonara with Charred Corn and Bacon »

Reader Interactions

Comments

  1. JIN says

    September 02, 2015 at 4:08 am

    Perfect.! i just bought a jar of pink peppercorns from williams sonoma, now I know what to do with them. Thanks for sharing, it looks so pretty 🙂

    Reply
    • Sabrina says

      September 02, 2015 at 8:24 pm

      Thanks so much, Jin! Let me know how it turns out!

      Reply
  2. Nicole @ Young, Broke and Hungry says

    September 01, 2015 at 2:44 pm

    Pepper to raspberry jam? Man, I have never heard of doing that before but color me curious.

    Reply
  3. Manali @ CookWithManali says

    August 31, 2015 at 3:20 pm

    love the touch of peppercorn! Yum!

    Reply
    • Sabrina says

      August 31, 2015 at 6:03 pm

      Thanks, Manali!

      Reply
  4. nagimaehashi says

    August 30, 2015 at 3:35 pm

    Very cool!! Love the peppercorn touch you added to this!! Nx

    Reply
    • Sabrina says

      August 30, 2015 at 7:42 pm

      Thanks, Nagi 🙂

      Reply
  5. Marissa (@pinchandswirl) says

    August 29, 2015 at 7:42 pm

    Stroke of genius to add a little pink pepper kick to this coulis…and such a lovely color!

    Reply
    • Sabrina says

      August 30, 2015 at 2:15 pm

      Thank you, Marissa!

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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