Have you ever used pink peppercorns in desserts?
I bought this jar of pink peppercorns a while back for no good reason of course. I think I recalled seeing them used in an ice cream recipe somewhere in Williams Sonoma and thought, I can use pink peppercorns in desserts! I've always been curious about them and they just look pretty on food. Since then, I've learned that despite their name, they are actually not related to regular black peppercorns at all. Pink peppercorns are actually the dried fruit of the Baise Rose. Unlike black peppercorns, these are light and almost hollow. They have a only a hint of that peppery spice and taste more fruity.
I've mostly seen pink peppercorns in desserts such as ice cream but I've recently learned that it also pairs really well with chocolate. I'm hoping to have something with chocolate and these pink peppercorns up in a post later this week. In the mean time, I'd love to hear your thoughts on using pink peppercorns in desserts. Here are a few inspiring links I've found...
Update: I used these pink peppercorns to make these Chocolate Pots De Creme!
James Wade says
I have a whole jar as well from Williams Sonoma and decided to make the Candied Pink Peppercorn and Chocolate Pots de Creme. They are really good and have a mild peppery, but sweet flavor.
Thanks for stopping by James! I'd love to hear how those pots de creme turn out for you.