Pink Pepper Macerated Strawberries

Author Notes

A few years back there was a recipe for a strawberry & pink pepper shortbread cookie in Better Homes and Gardens magazine. I was immediately smitten with the idea. Unfortunately the resulting cookies were disappointingly bland. I didn't lose my interest in the pink pepper & strawberry combination, and the following summer decided to add some crushed pink peppercorns to strawberries I was macerating for shortcake. It was love at first bite. The spicy & citrusy pink pepper complemented the sweet and juicy berries like they were long lost friends. It is especially good with the local Hood strawberries that are now in season in Portland.

This is barely a recipe, but it's delicious enough to be shared. These are great for shortcakes, on plain or vanilla yogurt, on ice cream or blended into a shake. They are also surprisingly good on a chevre smeared crostini. - hardlikearmour

—hardlikearmour

Test Kitchen Notes

The pink pepper used in this recipe gives the macerated strawberries a complex floral yet woodsy aroma, which gave the dish a sense of mystique before I even took a bite. The brightness of the pink pepper makes it a great complement to strawberries, and it's spiciness really highlighted the natural sweetness of the fruit, leaving behind a light, lingering heat. I thought a rich ice cream might temper the peppery fruit, but I happily found that is not the case. Pink pepper might look sweet, but you will love the spice it adds to this dish. This is a great dessert topping and a great snack! - forester_lady —duclosbe1