Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The caramelized sugar enhances the strawberries' sweetness, while the peppercorns add a surprising zing. Serve this sauce over frozen vanilla yogurt, pound cake, or sliced fresh strawberries. This recipe can be prepared up to four days in advance and refrigerated in an airtight container.

Recipe by Cooking Light May 2005

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Credit: Randy Mayor

Recipe Summary test

Yield:
1 1/4 cups (serving size: about 1 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a large saucepan; bring to a boil. Cook until sugar dissolves; do not stir. Brush down any crystals that form on edges of pan with a wet pastry brush. Cook 2 minutes or until sugar caramelizes and turns pale amber, swirling pan occasionally. Remove pan from heat; let cool 3 minutes. Add strawberries; cover and let stand 10 minutes or until strawberries are tender. Cook over low heat until caramel is liquefied. Stir in peppercorns. Using an immersion blender in pan, puree sauce until smooth. (Sauce will thicken as it cools.)

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Nutrition Facts

83 calories; calories from fat 2%; fat 0.2g; protein 0.4g; carbohydrates 21.1g; fiber 1.2g; iron 0.3mg; sodium 1mg; calcium 10mg.
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