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Thayer Allyson Gowdy Photo by: Thayer Allyson Gowdy

Blueberries in Black Pepper-Syrah Syrup

Enough already with pairing wine with each dish; just put it right in the dessert. Syrah often has blueberry flavors to contribute; add a little black pepper to the real berries to clinch the match. Prep and Cook Time: about 15 minutes. Notes: Serve these berries with dark chocolate truffles.

Sunset SEPTEMBER 2006

  • Yield: Makes 6 servings

Ingredients

  • 1 bottle (750 ml.) Syrah
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon freshly ground black pepper
  • 3 cartons (6 oz. each) blueberries, rinsed and drained
  • Twists of lemon peel

Preparation

1. In a small pan, combine Syrah and sugar. Boil over medium-high heat (watch to make sure mixture doesn't boil over), stirring often, until reduced by about half, about 15 minutes. Stir in vanilla and pepper and let cool.

2. Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.

3. Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 2%
  • Protein: 0.8g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Sodium: 12mg
  • Cholesterol: 0.0mg
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