[Sca-cooks] Pomegranite Juice

[Elaine Koogler]

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