Blueberries in Black Pepper Syrah Syrup
.
Yield
6 servingsPrep
5 minCook
15 minReady
2⅓ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | millilitres |
red wine
Syrah, 1 bottle |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 18 | ounces |
blueberries
rinsed and drained, 3 cartons, 6 ounces each |
|
| 1 | x |
lemon
peel, twists |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | millilitres |
red wine
Syrah, 1 bottle |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 520.2 | ml/g |
blueberries
rinsed and drained, 3 cartons, 6 ounces each |
|
| 1 | x |
lemon
peel, twists |
*
|
Directions
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.
