Strawberries With Pink Peppercorn Sauce

• 1/4 cup sugar
• 2 tablespoons Cognac
• 1 tablespoon balsamic vinegar
• 1 teaspoon concentrated pomegranate juice or molasses
• 1 teaspoon pink peppercorns, lightly crushed
• 1 pint strawberries, washed and stemmed (1 cup diced, the rest sliced)

1. Place the sugar in a small pot with 1 tablespoon water.
2. Stir to dissolve.
3. Bring to a boil over medium-high heat, and simmer until a deep caramel color.
4. Watch carefully because mixture can burn easily.
5. Remove from heat, and carefully pour in the Cognac and vinegar.
6. Put back on low heat and swirl mixture to dissolve caramel.
7. Remove from heat and stir in the pomegranate juice or the molasses, the peppercorns and the diced strawberries, and cook over low heat for one minute.
8. The sauce will be thick and syrupy.
9. Cool, and carefully stir in remaining strawberries.
10. Serve over vanilla ice cream, mascarpone or panna cotta.

sugar, cognac, balsamic vinegar, pomegranate juice, pink, strawberries

Taken from cooking.nytimes.com/recipes/7349 (may not work)