• Roast the pepper: Preheat oven to 500 degrees. Place pepper on a flat cookie or roasting sheet. Cook for approximately 30 minutes, turning the pepper twice during roasting. Once skin is wrinkled and charred, remove from oven and cover pan with foil. (I’ve also heard to place them in a paper bag to cool.) When cool enough to handle, remove stem and skin. Slice into quarters, and brush away the seeds.
• Make a simple syrup: In a 2-quart sauce pan, bring the water to boil. Stir in the sugar, returning to boil. Reduce heat, and cook until sugar is dissolved. Add the pureed bell pepper, salt and cayenne pepper. Stir until well blended. Remove from heat.
• Syrup can be made in advance and stored in the refrigerator. Reheat on stove or microwave. The syrup will thicken when chilled, but will become more runny when re-heated.
Great with Cheese Waffles.
Featured in Cheese Waffles with Ellen’s Roasted Red Pepper Syrup.