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Pomegranate Sauce

February 5, 2016 By Angela Olson Matthews Leave a Comment · Print recipe ·

I made this Pomegranate Sauce for Coeur à la Crème. It is really easy and the seeds look like little hearts as a garnish on the plate.


Prep Time: 15 minutes
Cook Time: N/A


1 pomegranate, cut in half (horizontally)
2 tablespoons of pomegranate seeds (reserved for garnish)
1 teaspoon of granulated sugar


 

  1. Carefully, cut the pomegranate in half, horizontally. Reserve 2 tablespoons of seeds for garnish.
  2. Transfer the remaining seeds to the bowl of a food processor and puree for 30 seconds.
  3. Transfer the puree to a fine sieve set over a medium bowl.
  4. Using the back of a ladle, push down on the pulp to extract the juice.
  5. Whisk sugar into juice.

Serving: Delicious over vanilla ice cream or Coeur à la Crème.
Warning: The juice of pomegranates will stain everything.

HINT: The easiest way to release the seeds from the pomegranate it to cut it in half, hold half a pomegranate in your hand, skin side up, over a bowl, in the sink and hit the pomegranate half with the back of a wooden spoon. The seeds will fall out into the bowl.


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Filed Under: All Recipes, Desserts, Sauce Tagged With: easy, gluten free, quick, sauce

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