Here is a very simple idea taken from BBC GoodFood magazine to enhance the flavours of strawberries with syrup. Just one of those clever little twists. The not-so-pretty- long black peppers have a fiery heat backed up with substantial citrussy and sweet mixed spices notes.
The recipe suggests to serve the hot syrup with coconut ice cream. Yummm! Shame I had none at home. So I went down the meringue road.
You should be able to find long peppers in spice shops or or try online websites such as www.gourmelli.co.uk .
- 2 limes
- 100g golden caster sugar
- 5 medium-sized long peppercorns, one crushed and rest left whole ( or use 2 tbp crushed black peppercorns)
- 450g ripe strawberries, hulled and halved
- Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith (if there is any) from the back of the zest (this can make them bitter).
- Put the zest in a medium pan. Squeeze both of limes and add the juice to the pan with 3 tbs water, the sugar and the crushed and whole peppercorns.
- Heat gently until dissolves, boil then take off the heat.
- Spread the strawberries in a dish, then pour over the hot syrup and allow to cool. As this happens the syrup will becomes rosy pink.
- Serve at room temperature with a scoop of coconut ice cream. ( I served it with meringue and cream).
Thanks for looking and come back soon!