YRUP: Cut 2 to 3 pomegranates in half and using a
Trim the pomegranates. Halve then cut into wedges.
Pull away and discard any white pith from around the pomegranate seeds. Trim figs; cut into quarters. Arrange the pomegranates, figs, prosciutto and bresaola on a large platter. (Can be covered with plastic wrap and refrigerated for up to 2 hrs before serving.)
For the dressing, whisk the oil and balsamic vinegar in a small bowl. Add the oregano and season. Drizzle over the platter just before serving. Serve with crusty bread, if desired.
Prepare juice.
Cut 10 to 12 fully ripe pomegranates in half; ream on an orange juicer.
Place in jelly cloth or bag and squeeze out juice.
Measure 4 cups into very large saucepan.
Add exact amount of sugar to juice.
Mix well.
Place over high heat and bring to boil, stirring constantly.
At once, stir in Certo. Bring to a full boil and boil hard 1 minute, stirring constantly. Remove from heat; skin off foam with metal spoon and pour quickly into jars.
Cover at once with 1/8-inch of hot paraffin.
-6 large POM Wonderful Pomegranates in half and juice them
Prepare fresh pomegranate juice:
For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
Halve the pomegranates and knock the seeds out
Cut crowns off Pomegranates, then cut into sections.
Cut Pomegranates in half and put seeds
How to Remove Seeds from a Pomegranate:.
Fill a large bowl with water. Hold the pomegranate in the water and slice the crown off. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water carefully break it apart. Then gently separate the arils (seeds) from the outer skin and white pith.
The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith then pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or ...
To prepare the cauliflower, first trim the stalks from the core and discard the core. Next, cut the very top of the florets off the stalks and set florets aside in a bowl. Place stalks into mixing bowl and chop 10 sec/speed 7. Scrape down sides of bowl with spatula and chop a further 10 sec/speed 7. Set aside in a large salad bowl.
Place half of the reserved cauliflower florets into mixing bowl and chop 2 sec/speed 5, or until slightly courser than the stalks. Set aside in the salad bowl.
Place remaining cauliflower florets and ...
op and bottom of the pomegranates, then break them apart and
Juice the pomegranates retaining the seeds and juice.
Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
Serve at room temperature.
Whip cream with vanilla and sugar.
Combine the whipped cream with the apples and pomegranates.
Add any other toppings you like such as pecans, bananas, raisins, etc.
Halve the pomegranates and carefully scooop out the
Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl.
Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
Cut the strawberries into bite-size pieces.
Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
Refrigerate the pomegranates (not required, but it helps).<
Cut pomegranates in half. Extract juice from seeds with a citrus juicer. Strain into a medium saucepan.
Add cider, water, cinnamon and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; simmer gently for 15 minutes. Skim any foam that rises to the surface.
Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm.
Halve the pomegranates and pick out the seeds.
lternate juice source.
Peel pomegranates and extract juice.
Strain
I quarter the pomegranates and cut out the white