Instructions for Pink Peppercorn Apple Simple Syrup:

• Core and seed the apples, leaving the skin on. Slice thin, and then chop. Getting thinner pieces is important so that you get the flavor into the syrup, rather than having the sugar and water soak into the apples. Place apples in a saucepan.
• Add sugar and water to the apples, and bring to a boil. Reduce heat, and simmer for at least 5 minutes. It is fine to simmer for 10. Remove from heat and stir in 3 tablespoons of the peppercorns. Add the tea bag, and make sure it goes into the syrup, so it can impart the bright color. If you want a richer color, use 2 teabags. Allow syrup to steep for 10 minutes.
• Remove the teabag and discard. Pour the syrup thru a colander, over a strainer. Now using a flexible spatula, press down to remove as much of the syrup. After I do this once, I pour thru the strainer one more time. Allow syrup to cool.
• Store syrup in an air tight bottle. This will keep for about 2 weeks in the refrigerator.