Blueberries in Black Pepper Syrah Syrup
Syrah, 1 bottle
rinsed and drained, 3 cartons, 6 ounces each
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.