Re: Pomegranates - to eat and for cooking

Nan, I just saw your note.
Pomegranate ice cream is not very different to any other home made fruit ice cream
 
Here is a quick recipe [E&OE !]
 
1 to 1 1/2  pints of pomegranate juice
half pint of double cream
4 oz caster sugar
 
The juice can usefully be reduced to a syrup of approx. one pint. The fruit must be ripe. The juicing is best done with a chinois or pestle/mortar[not too fiercely] then use the chinois.
 
The quality of the cream is important. Do not use single pouring cream unless you canot get the real thing [I know in the US you get palmed off at the supermarket with a thiinish white liquid which is called cream, avoid that and try to get hold of a local dairy farmer and get the real Mckoy]  
 
Mix the ingredients, and turn it all into the ice ceam maker and proceed as usual
 
This will make about 1 1/4 pints of mixture
 
Old Sussex recipe !
 
Edward Faridany
Sussex, England
----- Original Message -----
From: n*@mindsovermatter.com
To: m*@ucdavis.edu
Sent: 23 November 1999 22:36
Subject: Re: Pomegranates - to eat and for cooking


Edward, you cannot simply tell us that pomegranate ice cream is wonderful without telling us how to make it! Come on now, share your secrets with us!


Nan







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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Nan Sterman
San Diego County California
Sunset zone 24, USDA hardiness zone 10b or 11
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