Pomegranates - to eat and for cooking

To eat - split into quarters, pop out the seed. Do 1 or two, preferably slightly chilled to serve one person.. It must be deep red and ripe. Quite delicious. For a truly dramatic dinner party dessert, do two dozen or more and serve  on a platter [silver]as a cone of seeds.
 
In cooking, there is a sublime dish from the Middle East for pheasant or even chicken, involving a sauce of ground wet walnuts and pomegranate juice, the whole baked and served on a bed of rice.
 
Jams and jelllies are a bit insipid. Try pom. ice cream home made - now that is worth it.
 
Edward Faridany  
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