Blueberries in Black Pepper-Syrah Syrup
Thayer Allyson Gowdy
Yields Makes 6 servings
Enough already with pairing wine with each dish; just put it right in the dessert. Syrah often has blueberry flavors to contribute; add a little black pepper to the real berries to clinch the match. Prep and Cook Time: about 15 minutes. Notes: Serve these berries with dark chocolate truffles.

How to Make It

Step 1
1

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.

Step 2
2

Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.

Step 3
3

Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 bottle (750 ml.) Syrah
 1/4 cup sugar
 1 teaspoon vanilla
 1/2 teaspoon freshly ground black pepper
 3 cartons (6 oz. each) blueberries, rinsed and drained
  Twists of lemon peel

Directions

Step 1
1

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.

Step 2
2

Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.

Step 3
3

Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Step 4
4

Note: Nutritional analysis is per serving.

Blueberries in Black Pepper-Syrah Syrup