Raspberry Pink Peppercorn Coulis

Raspberry Pink Peppercorn Coulis

Ingredients:
corn, sweet, white, raw
raspberries, raw
sugars, granulated
salt, table

Directions:
Add peppercorns to a small saute pan.
Warm over medium heat for 34 minutes or until slightly fragrant.
Transfer to a mortar and pestle or food processer and roughly crush.
Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat.
Stir as sugar dissolves and bring to a gentle boil.
Reduce heat to a simmer, and cook 57 minutes or until berries are broken down and thickened.
Transfer to a blender and puree until smooth.
Filter through a sieve to remove excess seeds.
Enjoy.