Hearts of POM
It’s no wonder that certain ancient foods have been around for centuries. Dating back to Biblical times and beyond, pomegranates were, and still are, a treasured fruit native to the present-day Middle East. According to the official Pomegranate Council website, the fruit was not only used for consumption and medicinal purposes, but it was also used in ceremonies as a powerful symbol of prosperity and in the tanning process to dye leather.
Pomegranates, or as my great-grandmother liked to refer to them as, Chinese apples, are one of the healthiest fruits we humans can possibly eat. Loaded with vitamin C, potassium, and polyphenols (powerful antioxidants), these Christmas ornament-shaped fruits are a heart’s best friend. Like many fruits, pomegranates contain the magic trio of polyphenols – tannins, ellagic acid, and anthocyanins; but, those levels found in pomegranates are a far more concentrated source than those found in comparable fruits, like blueberries.
The best way to enjoy a pomegranate is to crack it open so as to leave the beautiful red jewels inside intact. You can use the opening at the neck of the fruit to pry it open, using a knife for assistance if needed. Once the pomegranate is split open, the trick is to invert the fruit over a large bowl so the inside flesh is facing down and gently bang on the thick-skinned side with the back of a wooden spoon. The seeds will begin to fall out of their crevices, but remain whole, which is the ideal goal. Be careful, though, as the deep, red juices that drip out with the seeds can stain your hands and clothes….. but it’s well worth the sacrifice if you accidently get juice on your favorite white blouse.
You can eat the little gems as they are by the handful, including the white seed in the middle, or you can cook with them in countless ways. Because they are tart and slightly sweet, pomegranate seeds are a wonderful addition to crisp green salads, grain pilafs, relishes, chutneys, or even muffins. Pomegranates Their firm flesh gives any dish a juicy crunch dimension that cannot be achieved by any other ingredient. While common as the star flavoring in many desserts, pomegranates can also stand out in rich meat dishes and stews as they are often juiced and used in sauces and reductions.
Yesterday in the mail, my next subscription to Fine Cooking magazine arrived in the mail, and there just so happened to appear a to-die-for recipe for chocolate-pomegranate-ginger bark. Although I have not yet had the chance to make it yet myself, although I will within the next few days, I feel it would be a sin not to share this mouthwatering recipe with you.
10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
1 1/2 Tbsp. minced candied ginger
1/4 tsp. fine sea salt
Line a baking sheet with a silicon baking mat or waxed paper. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary.
Gently stir half the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.
Refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hand (be careful not to crush the seeds) and serve. The bark will keep, refrigerated, for up to 5 days.