Mara des Bois Strawberry Salad with Candied Kumquats, Verbena Infusion, and Pink Peppercorns
- 300 g kumquats
- 500 g Mara des Bois strawberries
- 120 g coarse or brown sugar
- 1 small bunch fresh verbena
- 20 g freeze-dried pink peppercorns
- 4 hours refrigeration
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Rinse the kumquats, halve them lengthwise, and simmer in a saucepan with ½ liter water and the brown sugar over low heat for 25 minutes until tender.
- Remove from heat, stir in the verbena leaves, and infuse until fully cooled.
- Hull and halve the strawberries, then combine in a bowl with the kumquats, their poaching syrup, and verbena leaves.
- Macerate in the refrigerator for at least 4 hours to meld flavors.
- Lightly crush the pink peppercorns.
- Spoon the fruit and juices into ice cream cups, finishing with a sprinkle of crushed pink peppercorns.
