Raspberry Pink Peppercorn Coulis

• 1/2 teaspoons Pink Peppercorns
• 2 cups Raspberries
• 1/2 cups Sugar
• 1 pinch Salt

1. Add peppercorns to a small saute pan.
2. Warm over medium heat for 34 minutes or until slightly fragrant.
3. Transfer to a mortar and pestle or food processer and roughly crush.
4. Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat.
5. Stir as sugar dissolves and bring to a gentle boil.
6. Reduce heat to a simmer, and cook 57 minutes or until berries are broken down and thickened.
7. Transfer to a blender and puree until smooth.
8. Filter through a sieve to remove excess seeds.
9. Enjoy.

raspberries, sugar, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/raspberry-pink-peppercorn-coulis/ (may not work)