sweet red pepper coulis

David Wilson

David Wilson

20th November 2011
David Wilson

sweet red pepper coulis

interesting accompaniment to both sweet and savoury dishes


  • 20 roast, skinned red bell-peppers
  • quarter bottle cognac
  • 200ml extra-virgin olive oil
  • 200gms golden granulated sugar


oil and roast the peppers in a slow oven (300) till showing some black
allow to cool
skin them with a pearing-knife or pealer
put in high-speed blender
add the cognac, sugar and olive oil
blend at top speed for 10 to 15 mins
push through doubled fine-mesh wire seive
decant into sauce-bottle and use as garnish

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