Contributed by: News Canada
(NC) - Time to table: 15 minutes (5 minutes preparation plus 5 to 10 minutes cooking)
Prepare fresh pomegranate juice.*
Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. Refrigerate or freeze remaining arils for another use.
In a saucepan, mix together sugar and cocoa.
In a separate cup with a pouring spout, mix together pomegranate juice and heavy cream. The mixture will be thick and look like sour cream.
Add cream-pomegranate mixture to the cocoa-sugar mixture in the saucepan.
Mix together to completely moisten and stir with a spoon until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil.
Remove from heat. Stir in vanilla.
Serve warm or cold over ice cream. Garnish with arils.
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Serving Size: Makes 1 1/2 Cups
Nutritional Information: Per Serving (1 tablespoon sauce): 49 calories, 0g protein, 8g carbohydrate, 2g total fat (1g saturated), 7mg cholesterol, 0mg sodium, 0g dietary fiber, 21mcg vitamin A RE, 0mg vitamin C.
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