Bitters and Berries

One of my favorite fruit dessert strategies is to whip up a simple syrup (just water and sugar heated until they come together in a thin syrup) with unique flavors. Think cardamom with vanilla bean and black pepper, or mint and lemon zest. Then just drizzle your way to dessert magic. Add a tablespoon of liqueur, wine or even cocktail bitters and the flavors really pop. You’ve just turned simple fruit into a weekend-worthy dessert.

• 1/3 cup raw coconut sugar
• 1/3 cup water
• 1-1/2 tablespoons angostura bitters (sold in the liquor aisle of supermarkets)
• 1/2 vanilla pod, sliced open lengthwise, seeds scraped out
• 1 teaspoon finely grated orange zest
• 2 tablespoons orange juice
• 4 cups mixed berries (strawberries, raspberries, blueberries and/or blackberries)
• Very dark chocolate bar, to shave

In small saucepan over medium, heat sugar and water, stirring occasionally, until sugar dissolves, about 5 minutes. Stir in bitters, vanilla pod and seeds, orange zest and juice. Cook another 1 to 2 minutes, until fragrant. Remove from heat and let steep at room temperature 30 minutes to 2 hours. Discard vanilla pod.

Divide berries among 6 dessert cups. Spoon about 2 tablespoons syrup over each berry bowl. Top with shavings of chocolate. Serves 6.

Nutritional information unavailable.