I’ve been reading about pomegranate molasses for a while now online and in recipes, much to my frustration as I haven’t been able to find it ANYWHERE – even on line. Mainly in Asian recipes, and that is really where one of my hearts is. (Yes, I have more than one…well cooking heart, anyway). So, dammit, I decided to make it myself. *sigh* if needs must. So a half litre of juice was obtained from the local health food store (Biocoop to those in the know ;)) and ceremoniously boiled it to within an inch of its’ life. OMG what a revelation: I was watching it like an anxious parent to catch it at just the right syrupiness, but actually that point really depends on what you want to use it for. It’s the taste that is amazing. As it reduces, its’ natural sugars caramelise so you get that lovely caramel backnote but overridingly the main note is acidic. Try it tomorrow- it would go great with a fresh goats cheese for example or equally well with a magret but with something sweet thrown in like sweet potato. It was a quiet night so I sent some down to our diners who were so stimulated by it they came upstairs to have a discussion on it! That’s one of the things I like most about winter is the ability to engage our clients.
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