[Sca-cooks] Middle-Eastern 'Nibbles'?

[Cat Dancer]

>
> Syrup of Pomegranates
> Original
>
> Take a ratl of sour pomegranates and another of sweet pomegranates, and add 
> their juice to two ratls of sugar, cook all this until it takes the 
> consistency of syrup, and keep until needed. Its benefits: it is useful for 
> fevers, and cuts the thirst, it benefits bilious fevers and lightens the body 
> gently.
> 13th Century Anonymous Andalusian Cookbook, trans. Charles Perry
>
> My Version
>
> 2 quarts unsweetened pomegranate juice
> 2 cups granulated white sugar
>
> Put pomegranate juice in a sauce pan.
> Turn heat on medium-high. Stir in sugar - it probably won't all dissolve at 
> once.
> Keep stirring until it comes to a boil.
> Reduce heat to a simmer.
> Stir occasionally until reduced by half.
>
> To Serve: Pour a little syrup in a glass and add water to taste. Stir.

Warning! Don't overcook this! Otherwise you get pomegranate toffee syrup. 
Really. Ask me how I know. ;-)

I was very surprised to discover that it's possible to caramelize the 
sugar when you're making a jalab. This was the 2nd installment of Mishaps 
with Margaret, the 1st installment involving dumping about a half-teaspoon 
of myrrh crumbles into the top of the stove.

So yeah, keep an eye on the syrup.

Margaret FitzWilliam