Strawberry Beaujolais

Hull and slice the California strawberries, then place them in a medium saucepan with the sugar and water. Stir gently to combine and allow to macerate for 10 minutes.

Add the black peppercorns, cinnamon stick, cloves, and a pinch of freshly grated nutmeg to the saucepan. Stir to distribute the spices evenly throughout the strawberry mixture.

Bring the mixture to a gentle boil over medium heat, then reduce to a simmer, stirring occasionally. Cook until the strawberries break down and the liquid reduces to a thick, syrupy consistency.

Remove the cinnamon stick, cloves, and peppercorns from the mixture using a fine mesh strainer or slotted spoon. Transfer the spiced strawberry puree to a blender or food processor and blend until completely smooth.

Preheat your oven to 200°F (93°C) and line two large baking sheets with silicone mats or parchment paper lightly coated with nonstick spray.

Spread the strawberry puree in a very thin, even layer across the prepared baking sheets using an offset spatula, aiming for a uniform thickness of about 1/8 inch.

Bake in the low oven, rotating the pans halfway through, until the strawberry layer is fully dried, set, and no longer tacky to the touch. The edges should be slightly crisp.

Remove from the oven and allow to cool completely before breaking or cutting into irregular cracker-sized pieces. Store in an airtight container at room temperature.