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

Blueberries in Black Pepper-Syrah Syrup
From Sunset magazine
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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

  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.
  2. Stir in vanilla and pepper and let cool.
  3. Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.
  4. Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Serves 6.

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