Peppercorns - Pink 10g

Pink Pepper Prawns – Sauté peeled green prawns (tail on) in butter until nicely golden. Remove from pan, add olive oil and sauté sliced shallots and fennel (without colour). Add a splash of white wine (or stock), crushed pink peppercorns, and reduce the liquid by half. Add a splash of cream, return the prawns to the pan, simmer for 1 minute and check seasoning. Serve scattered with chervil or chives.

Chocolate bark – Melt dark chocolate, spread thinly over baking paper with a pallet knife. Whilst moist, scatter with roughly crushed and toasted pistachios, hazelnuts or flaked almonds, ground coffee beans and crushed pink peppercorns. Allow to dry, break into shards, and serve with coffee, crème brulee, panna cotta or chocolate-based desserts.  

Add to sauces or dressings (in the final stages) to add a bright fragrant flavour.

Add Pink Peppercorns to sugar syrups with other spices like cardamom, saffron, cassia, allspice or cloves when stewing fruits like pineapple, strawberries, rhubarb, or stone fruits.