Lately, I've been craving blueberries so much, I had to find a dessert recipe that would highlight their pure tart flavor. I came across many cake, pudding, and pie recipes, but was in the mood for something different, something unusual that would shock my guests. I had an Eureka moment when I found this recipe for blueberries in a black pepper-Syrah syrup. While the name sounds sophisticated and complicated, this dessert is surprisingly simple to put together. It's a heavenly finish to an elegant summer dinner and pairs decadently with a chocolate truffle and a glass of bubbly, so get the recipe, just
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
- 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.
- Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.
- Serve in small dessert bowls or glasses garnished with twists of lemon peel.
Nutritional Information: CALORIES 132(2% from fat); FAT 0.3g (sat 0.0g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; SODIUM 12mg; FIBER 2g; CARBOHYDRATE 23g