Ingredients
200g blackberries
Pink peppercorns or Szechuan peppercorns
2 spoonfuls of Forest Vinaigrette
1 spoonful of sugar
1 teaspoon of butter (optional)
1 spoonful of water
Method
- Warm a pan over high heat and add the pepper until it releases its aromas
- Add the butter, sugar, water, and berries. Sauté, and then add the Forest Vinaigrette
- Let the berries release some liquid and turn bright pink, without losing their shape.
- Serve with yogurt, ice cream, or oats.