ixture and reduce it to syrup, about 15 minutes.
Remove
ust combined.
For the pomegranate syrup, combine sugar, orange juice and
Wash the eggplants, slice and sprinkle with coarse salt. Let them
sit for one hour then rinse off the bitter liquid they release;.
pat dry and cut into cubes.
Remove the skins from the tomatoes and cut into cubes.
Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
Cook slowly for 20 minutes.
Add pomegranate syrup.
Serve warm, with love.
Preheat the oven on the BROIL setting.
Arrange the onions quarters on an ovenproof grill pan or parchment-lined baking sheet.
Season with salt and pepper. Drizzle pomegranate syrup all over the onion.
Set the oven rack on the middle position and broil until the onion is tender and caramelized approximately 20 minutes, turning occasionally to broil evenly.
If desired, serve onions over baby arugula leaves or mixed greens, pouring any residual sauce over the vegetables.
In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur.
Cover and chill for 1 hour (allows the flavors to blend).
To serve, fill champagne flutes half-way with pomegranate mixture.
Add champagne to fill.
Cheers!
Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.
To Prepare Juice.
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
To Prepare Pomegranate Syrup.
In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
Whisk mayonnaise, pomegranate syrup, and tarragon together until thoroughly combined.
Store in a covered container in the refrigerator.
t in along with the pomegranate syrup, mint, and remaining 2 teaspoons
asserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in
add creme fraiche.
Blend, using on/off turns, until moist
To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar
unch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir
PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates in half and using a
Pomegranate Molasses:
Place all the
o 375 degrees F.
Using a food processor, grind up
dd onions (and eggplant if using - see notes in description) and
teep, covered, 15 minutes. Strain syrup through a sieve into a
ut off the ends.
Using a sharp knife, cut from
200 degrees C).
Stir pomegranate juice, brown sugar, vinegar, and