[Sca-cooks] Pomegranite Juice
Elaine Koogler
ekoogler1 at comcast.net
Sun Nov 14 15:09:44 PST 2004
renart the fox wrote:
> Pomegranite Pear Compote
>
> Serves 4 as an accompaniment to meat
>
>
> 2 pears salt and pepper to taste
> 2 tsp lemon 1 T sugar
> 2 T water 1 tsp. pomegranate molasses
> 1/4 tsp mustard seed 1" cinnamon stick
>
> Peel and dice the pears. Put the pears with the rest of the
> ingredients and simmer until the pears become cooked and glazed.
> Remove the cinnamon and serve with pork or poultry.
>
>
>
> -------------------------------------------------------------------------------------------------
>
>
> Pomegranate Syrup
>
> 1. Measure equal parts of pomegranate juice and sugar and let it
> stand for three days. Bring to a boil, simmer 5 minutes, strain, pour
> into sterilized jars, and seal. Don’t forget the hot water bath.
> 2. The syrup may be used diluted with cold water to taste (I
> usually do a four to one ratio for fruit syrups) and served over ice.
> It's splashed over grapefruit and used in some cocktails. I suppose
> it would be wonderful over vanilla icecream and so on.
> 3. The November ‘95 Saveur magazine has a recipe for pomegranate
> sorbet which looks divine. You could also boil it down and make
> pomegranate molasses.
Can anyone tell me if these are period recipes? The compote looks
wonderful!
Kiri
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