I'm suddenly obsessed with pink peppercorns. Big deal, I hear you cry. I expect you've been munching them for several years. But even if you have, are they not a godsend?
Peppery- yes. Strong in taste- sort of. Not really. Sweet- yes. Fruity- yes. And if you add them to a sauce, or as a garnish (sorry, dreadful word, but you know what I'm getting at) they can add an instant je ne sais quois to an otherwise bland dish.
Here's my recent invention for a light, summery dressing:
It's for an "Orange Viniagrette with Pink Peppercorns". I squeezed out the juice of an orange, and combined it with a teaspoon of white sugar, a splash of cider vinegar, a splash of water, a few grains of sea salt, fresh majoram leaves (picked off their stalks) and a handful of crushed pink peppercorns. The peppercorns are suprisingly mild, so it can take it. Put it this way, you can eat the peppercorns raw, and it's a pleasant "taste sensation". Visually, the pink peppercorns are also pretty- and that's important.
I quite like the idea of warming this dressing up and drizzling it over braised fennel and sliced, pink-ish duck breasts.