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
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
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
- ½ tsp pink peppercorns
- 2 cups raspberries
- ½ cup sugar
- Pinch of salt
Instructions
- 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.
- 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.
- 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
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 🙂
Thanks so much, Jin! Let me know how it turns out!
Pepper to raspberry jam? Man, I have never heard of doing that before but color me curious.
love the touch of peppercorn! Yum!
Thanks, Manali!
Very cool!! Love the peppercorn touch you added to this!! Nx
Thanks, Nagi 🙂
Stroke of genius to add a little pink pepper kick to this coulis…and such a lovely color!
Thank you, Marissa!