Try this over Strawberry or Raspberry Sorbet!
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1/4 cup Toasted Hazelnuts - coarsely chopped |
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1 quart Fresh Strawberries |
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1/2 pint Fresh Blueberries |
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4 tbsp Sugar |
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1 tbsp Raspberry Vinegar |
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3/4 tsp Fresh Ground Black Pepper |
To toast hazelnuts, place on a cookie sheet in a 350F for 5 minutes. Remove from oven and try rolling a couple in a towel to remove skins. If skins come off proceed to do remainder if not return to oven for a couple of minutes until skins come off easily. Do not over toast or nuts will become bitter. Once all skins are removed coarsley chop the hazlenuts.
wash the strawberries and blueberries and dry on paper towels. Hull the strawberries and then cut into quarters. Combine with blueberries, sugar, vinegar and pepper. Fold ingedients together rather than stirring. Refrigerate 1 hour. Just before serving stir in the hazelnuts.
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