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The full fruity taste of berries mellows Tellicherry black peppercorns mild heat in this dessert pairing.
1/4 cup balsamic vinegar
5 tablespoons sugar, divided
1/2 teaspoon McCormick Gourmet™ Organic Black Peppercorns, Whole
1/2 cup mascarpone cheese
1/2 cup heavy cream
1 tablespoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar
1 cup strawberries
1 cup blueberries
1 cup raspberries
1 cup blackberries
Mix vinegar, 1 tablespoon of the sugar and crushed peppercorns in medium saucepan on medium heat until sugar dissolves. Bring to boil and boil about 5 minutes until syrup is reduced to about 2 tablespoons. Transfer to small bowl; cover. Cool completely.
Mix mascarpone cheese, cream, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on low speed. Beat on medium-high speed until thick and soft peaks form. Cover. Refrigerate until ready to serve.
Meanwhile, mix berries and remaining 2 tablespoons sugar in medium bowl. Add cooled balsamic mixture; toss gently to coat well. Let stand at room temperature 30 minutes. Divide berry mixture among 6 serving bowls. Spoon mascarpone topping over berries to serve.
(Amount per serving)