Creamy Cheesecake with Pomegranate Topping
Pomegranate Parfait
Spicy Pomegranate Baked Pears
Pomegranate Ginger Muffins
Pomegranate Granita
Creamy Pomegranate Ice Cream
Pomegranate-Peach Wedges
Pomegranate-Peach Cobbler
Pomegranate & Pistachio Christmas Bread

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Creamy Cheesecake with Pomegranate Topping

1 cup graham cracker crumbs (about 9, 5 X 2.5 crackers)
2 tablespoons sugar
1/4 cup unsalted butter, softened
2, 8-ounce containers whipped cream cheese
3 large eggs
1/2 cup sugar
2 tablespoons Grand Marnier
1/2 teaspoon finely grated fresh orange zest
Seeds from 2 pomegranates
1/4 cup water
1/3 cup pomegranate juice
1 teaspoon unflavored gelatin
2 tablespoons sugar

Pre-heat oven to 350'F. In a 9-1/2 inch springform pan place crust ingredients and with fingers, blend until combined well. Press mixture evenly over bottom and 3/4 inch up side of pan.

In a large bowl with an electric mixer beat filling ingredients on high speed until light and fluffy, about 5 minutes. Pour filling into crust and bake in middle of oven 20 minutes, or until cheesecake is just set in center. (Cake will continue to set as it cools.) Transfer cake in pan to a rack and cool, about 3 hours.

Place juice in a 1 cup liquid measure and add water. Sprinkle gelatin over pomegranate juice and let stand 1 minute to soften gelatin. Follow the 3-Step No-Mess Process to remove the seeds from the pomegranates.

Transfer gelatin mixture to a small saucepan. Add sugar and cook over moderate heat, stirring, until sugar is dissolved. Pour mixture into a bowl and set bowl in a larger bowl of ice and cold water, stirring mixture gently until it is cold and slightly thickend but not set. Stir in pomegranate seeds and spoon topping onto chilled cheesecake. Chill cake until topping is set, about 1 hour. Remove side of pan and serve chilled.

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Recipe & photo provided by Pomegranate Council.
All Rights Reserved.

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Pomegranate Parfait

1 tablespoon unflavored gelatin
1 cup sugar
3 eggs, separated
3/4 cup water
1 cup pomegranate juice
2 tablespoons fresh lemon juice
1 cup whipping cream
whipped cream
chopped pistachio nuts
pomegranate seeds

Mix gelatin and sugar in a heavy saucepan; reserve. Whisk egg yolks and water together; stir into gelatin mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatin and sugar dissolve, about 5 minutes. Remove from heat; stir in pomegranate and lemon juice. Refrigerate pomegranate mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 2-1/2 hours.

When pomegranate mixture is ready, beat egg whites until stiff but not dry; thoroughly fold into pomegranate mixture. Reserve. Beat cream until soft peaks form; carefully fold into pomegranate mixture. Divide mixture among 6, 8 oz. parfait glasses; chill at least 4 hours. To serve garnish each parfait with a dollop of whipped cream; sprinkle with chopped nuts and pomegranate seeds. Serves 6.

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Recipe & photo provided by Pomegranate Council.
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Spicy Pomegranate Baked Pears

4 firm baking pears
1 cup pomegranate syrup
2 tablespoons lemon juice
1 cinnamon stick, 2 inches in length
4 whole cloves

Pre-heat oven to 350 degrees F. Peel pears, halve lengthwise, and core. Arrange pears cut side down in a ceramic baking dish. In a non-metallic bowl, combine pomegranate syrup, lemon juice, cinnamon, and cloves. Pour the mixture over the pears and place in pre-heated oven. Bake for 45 minutes, basting frequently, or until pears are tender. Serves 4.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Ginger Muffins

2 cups all-purpose flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
1-1/4 cup pomegranate seeds
1 cup milk
1 large egg
1/4 cup butter or margarine, melted and cooled

In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy. Spoon batter into 12 (2-1/2 inch wide) or 24 (1-3/4 inch wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1-2 teaspoons sugar. Bake in a 425 degree oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at a once. Serve hot or set on a rack and serve warm or cool.

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Recipe provided by Pomegranate Council.
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Pomegranate Granita
A granita is an icy treat made of fruit juice, water, and sugar.

4 cups pomegrante juice
1 cup water
1/2 cup granulated sugar

One large cookie sheet with 1/2" or higher lip - 13"x9" is ideal.
Space in the freezer to lay the sheet absolutely flat
Combine the sugar and water in a medium saucepan and bring to a boil. Make sure the sugar has completely dissolved, then add the pomegranate juice and heat through, stirring to combine. Taste and add more sugar as you like, up to 1 cup, making sure the sugar completely dissolves into the liquid. If you add too much sugar, add more water or pomegranate juice until the sugar dissolves.

Pour the mix into the cookie sheet and let it cool to room temperature. When it gets to room temperature, VERY CAREFULLY pick the tray up and place it in the freezer to cool. This is a great recipe to do with kids, but an adult should handle the transfer.

Every 20 minutes (or more frequently if you want finer ice), take a fork and scrape the pan to break up the pomegrante ice that forms into smaller and smaller chunks. You shouldn't let any large clumps of ice remain. Repeat until all the liquid has frozen and the ice is broken into very small crystals. Depending on your freezer, this may take an hour or two.

Empty the ice crystals into a storage container and freeze for at least another hour before serving.

When you do serve the granita, dish it into martini glasses or ramekins and serve immediately. The ice will want to melt quickly, but once you taste it, you won't want give it that chance.

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Creamy Pomegranate Ice Cream

1 cup heavy cream
1 cup white sugar
1 cup pomegranate juice
1 teaspoon vanilla extract
1 pinch salt

Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.

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Pomegranate-Peach Wedges

3 Large Peaches
1 5.3 oz. Bowl of Pomegranate Arils

Cut each Peach into 6 wedges each. Using a melon ball spoon, carve out a reservoir where the pit was and fill with Pomegranate Arils.

Makes a quick, easy appetizer or dessert entrée. Serves 4.

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Pomegranate-Peach Cobbler

6 Cups of Fresh Peaches, Sliced
2 5.3 oz. Bowls of Pomegranate Arils
2-1/2 Cups Sugar
1-1/2 Cups Flour
1-1/2 Tsp Baking Powder
1-1/2 Tsp Salt
2 Medium Eggs
1/2 Cube of Butter

Slice peaches in large mixing bowl, sprinkle 1 cup of sugar and mix well. Continue to mix sliced peaches every 10 minutes while you make the dough mixture.

In large mixing bowl combine 1-1/2 cups Flour, 1-1/2 cups Sugar, Baking Powder, Salt and Eggs. Mix until crumbly.

Pour sliced peaches into 9x13 glass baking dish, sprinkle Pomegranate Arils (saving 1/2 cup for topping), on top of the peaches and top with dough mixture. Sprinkle Cinnamon over dough, drizzle melted butter, and finish by drizzling honey on top.

Bake for 40-45 min. at 350 degrees or until fruit is bubbling and dough begins to brown. Let cool and sprinkle saved Arils on top and serve.

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Pomegranate & Pistachio Christmas Bread
Makes 1 loaf

1-1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c milk
1/4 c orange or clementine juice
grated zest of 1 orange or 2 clementines
6 T unsalted butter, room temperature
2/3 c sugar
2 large eggs, room temperature
2/3 c pistachios, shelled & roughly chopped
1/3 c pomegranate seeds (aka arils)

Preheat oven to 350 degrees. Grease 8 1/2-inch x 4 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

In another bowl combine the milk, juice, and zest. Set aside.

In a large mixing bowl, add sugar and butter and mix on high until well combined, about 3 minutes. Then gradually beat in the eggs.

Either with a rubber spatula or with the mixer on low, alternate between adding the flour mixture and the milk until just incorporated. Scrape the sides of the bowl if necessary. Fold in the pomegranate arils and the pistachios.

Scrape the batter into the pan and spread evenly. Bake until golden brown, about 45-50 minutes. Insert a toothpick in the center and if it comes out clean, you're done. Let the loaf cool in the pan on a rack for about 5-10 minutes, then remove from the pan and allow it to cool completely on the rack.

The bread should stay moist for 3-4 days.

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