Grilled sweet pepper syrup

Grilled sweet pepper syrup

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pointed sweet peppers







Preparation method

  • Grill the sweet peppers under a regular or salamander grill or scorch the skin with a kitchen blowtorch.
  • Once the skin has been blackened, remove it.
  • Discard the stem and seed pods and cut the sweet pepper into pieces.
  • Boil the water and the sugar until all the sugar has dissolved.
  • Purée the sweet pepper with the syrup and pass through a fine-meshed sieve.

Serving suggestions

  • As a basic ingredient in a dressing, e.g. with tarragon.
  • As a component in a composition with sweet pepper, aubergine, courgette or tomato.

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