Pomegranate Glaze

Pomegranate Glaze

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 1 large pomegranate

1/4 cup maple syrup or Agave nectar (to taste…. you may need more or less depending on the sweetness of the fruit, as each fruit can be more or less ripe)

This will top one batch of brownies so double the recipe if you have a large cake or want to have enough for seconds. It is a modest amount and should give 1/2 cup of glaze. 

Take the pomegranate and wash it thoroughly, cut into quarters, submerge into ice-cold water, remove all seeds, remove all peel and pith (discard peel and pith unless using it for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you enjoy the seeds leave them in, the texture will be much like that of a dish prepared with blackberry or raspberry if you leave the seeds in the dish), add agave nectar or maple syrup, to taste, blend one final time. Place over medium heat and warm while allowing the glaze to reduce until the glaze coats the back of the spoon with which you are using to stir. Remove from heat and either serve warm over ice cream, brownies, warm toasty nut bread or something like our coconut cranberry bread with pomegranate glaze, you may also allow to cool and then put into a squeeze bottle for use later and top pancakes, waffles, or anything your heart desires.

This is extremely simple and very good. It can be prepared RAW and it will not be as thick but it has a wonderful flavor either way.

RAW: Simply take the pomegranate and wash it thoroughly, cut into quarters, submerge in ice-cold water, remove all seeds, remove all peel and pith (discard unless using for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you like the seeds leave them in….it will be much like that of blackberry or raspberry seeds if you leave them), add agave or maple syrup to taste and blend one final time. Drizzle over chocolate cake, banana bread or walnut raisin bread, brownies, ice cream etc. Tips: We love to make simple faux cheesecake.

We take goat chevre (you may use mascarpone cheese or cream cheese) and place it in a cocktail glass add pomegranate glaze or blueberry puree over the top of the chunks of cheese and the kids think it is dreamy. You make it in five minutes, it’s just a fast/fun dessert.

Blueberry puree is made the same way. Simply take a bag of frozen organic blueberries and blend them until smooth, add maple syrup or agave nectar to taste (it should be very sweet) this is amazing over homemade snow-cones, ice cream, faux cheesecake, real cheesecake, you name it, it’s great. We enjoy this best cold and not heated. By using the blueberries frozen it is much like a blueberry slushy or if thick enough a granita. Way too sweet for us to eat alone but as a topping it is very delicious.

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