2/3 cup pomegranate seeds
Â¼ cup diced dried Calimyrna figs
1 teaspoon chipped fresh mint
1 teaspoon balsamic vinegar
1 teaspoon pomegranate molasses
3 teaspoons olive oil
Â¼ teaspoon cumin seeds, lightly crushed
Mix all ingredients together in small bowl. Serve with lamb, chicken or fish.
FRESH POMEGRANATE CHUTNEY (adapted from www.homecooking.about.com )
Â½ cup red currant jelly
1/3 cup finely chopped green onions, tops included
1 cup pomegranate seeds
1 tablespoon minced fresh ginger
1 tablespoon minced fresh jalapeno chile
Â½ teaspoon ground coriander
1 tablespoon lemon juice
Salt and pepper
Put currant jelly in 2-cup glass measuring cup. Heat in microwave at full power until softened, about 20 seconds. Stir in green onions, pomegranate seeds, ginger, chile, coriander, and lemon juice. Add salt and pepper to taste. Let stand 15 minutes before serving. Use as topper for chicken or fish or as a fabulous appetizer served over goat cheese.
ROASTED BOSC PEARS WITH POMEGRANATE GLAZE (adapted from www.epicurious.com )
Delicious, elegant dark skinned bosc pears hold their shape when roasted or poached.
Â¾ cup dry red wine
Â¾ cup pomegranate juice
Â½ cup sugar
1 cinnamon stick
2 teaspoons grated orange peel (from organic oranges!)
6 bosc pears, stems intact, peeled
Preheat oven to 350 degrees. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes. Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand pears upright in 8x8x2-inch baking dish. Pour pomegranate sauce over pears. Roast until pears are tender when pierced with a knife, basting with sauce every 20 minutes, for about 1 hour. Using spatula, transfer roasted pears to serving platter, reserving all pan juices. Transfer juices to small saucepan and simmer until reduced to 2/3 cup, about 5 minutes. Let sauce and pears stand at room temperature until ready to serve. Rewarm sauce before serving. Spoon glaze over individual pears and serve with vanilla ice cream if desired.
ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE (adapted from www.epicurious.com)
1 Â¾ cups graham cracker crumbs
1 Â¼ cups walnuts
6 tablespoons sugar
Â½ teaspoon salt
Â¼ teaspoon ground cloves
Â½ cup (1 stick) unsalted butter, melted
5 (8-ounce) packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all purpose flour
2 tablespoons grated orange peel (from organic oranges!)
2 teaspoons orange-flower water (an extract found in Middle Eastern markets)
5 large eggs
2 large egg yolks
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries
Â¼ cup sugar
Â¼ cup honey
Wrap foil around outside of 9-inch springform pan with 3-inch-high sides. Blend first 5 ingredients in processor until nuts are ground. Using on/off pulses, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of prepared pan.
Preheat oven to 500 degrees. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour mixture into crust. Bake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce temperature to 200 degrees and continue baking until gently set in center, about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan side to loosen. Cool completely. Cover and refrigerate overnight.
Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in frozen raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey and bring to simmer. Cool slightly. Cover and chill until cold. Can be made 1 day in advance.
Release pan sides. Serve sauce alongside whole cheesecake or cut into wedges, plate, and spoon sauce over individual pieces. Makes 12 servings.