Yum right. I think that about sums up this recipe. Some months ago a tree in our yard which had previously only had these annoying red flowers which dropped everywhere, started to have some of the flowers turn into bulbs which kept growing in size. We had no idea what they were, so I cut one down and opened it up only to discover it wasn't ripe enough to identify. We narrowed it down to either Guava or Pomegranate and then continued on with life. Fast forward to last week and we finally have fruit! Pomegranate was the winner and our tree has pumped out a huge amount of them which are now ripe and ready for eating. I've never eaten a pomegranate before this, so included with the recipe below are some pomegranate tips and tricks. Just so you know, we ate this for dinner on Saturday night, because we are adults and we can eat dessert for dinner if we like….
INGREDIENTS FOR MERINGUE:
- 6 large egg whites – at room temperature
- 1 1/2 cups of caster sugar
- about 1/2 teaspoon red food colouring
- A pinch of salt
- 1 1/2 teaspoon cornflour
- 1 teaspoon vanilla extract
- 1 pomegranate, seeds only to serve
- 250ml – 350ml cream to whip
INGREDIENTS FOR SYRUP:
- 1 cup of freshly squeezed pomegranate juice
- 1/2 cup of sugar
Preheat the oven to 140 and line a baking tray with baking paper.
Using an electric mixer whisk the egg whites until it turns into firm peaks. Keep the which running and add the salt and sugar very slowly, about one tablespoon at a time. Continue to whisk for 10 odd minutes on medium speed. Add the cornflour and vanilla at the end and mix through briefly.
Add the food colouring, and by hand gently swirl this through. Use two spoons and dollop the mixture into round swirl type shapes on the baking paper. They will rise a little but try and pile them high! (You should get roughly 6 big ones out of the mixture!)
Bake for 1 hour on a middle shelf, once they look done, turn the oven off and crack open the door for 15 minutes so they can settle!
Whilst this is all going you want to put the pomegranate juice and sugar in a small saucepan and reduce it into a syrup, this should take less than 15 minutes. Don't go too long because otherwise it will burn, and it will also thicken once it cools so don't worry if it's too thin!
POMEGRANATE TIPS AND TRICKS:
Cut the top and bottom of the pomegranate. Score through the thick outer skin all the way around in wedges.
Pop some warm water into a bowl and pop the pomegranate in and split it open with your hands. If they splatter it's contained by the water and your house doesn't end up looking like a murder scene which is handy.
work your way around one half, I found it easiest to break into wedges and rub the jewels off the membrane of the fruit. The jewels will sink and the membrane will float. Continue with all the pomegranates! (I found it was handy to do a few pomegranates and then place all the jewels in a spare bowl and start with a fresh bowl of water. Also it was handy to have a glass of wine for company)
To make Pomegranate juice, throw a bunch of jewels into a blender. Pour mixture into a metal sieve (sitting on a bowl) and push through mixture with a spoon, this pushes out all the juice!
To store any extra jewels that you don't use, lay them in a layer in a ziplock bag and freeze!
Now go and eat this for dinner, because you are an adult and adults can do what they like!
- Ka xx