Pomegranates may be cumbersome and awkward to eat, but the health benefits are worth every bit of trouble. One of the oldest cultivated fruits in the world, this nutritional powerhouse is jam-packed with vitamins and antioxidants. Pomegranates can be eaten on their own, in salads or in specialty sauces and glazes such as pomegranate gastrique.
Pomegranate Nutritional Information
Originally grown in dry, arid regions of the Middle East, the pomegranate is a virtual super fruit. The prized seeds hidden under the tough, leathery outer skin are encased in deep red pulp. These pulpy seeds can be eaten raw, or squeezed and the liquid used in juice drinks or cooked dishes. Pomegranate juice is an excellent source of vitamins B and C, as well as potassium, tannins and flavonoids.
Start with Molasses
Pomegranate gastrique is essentially a pomegranate sauce, and a key ingredient is pomegranate molasses. Add 4 cups of pure pomegranate juice to a saucepan and place it over medium heat on the stove. Pour in 1/2 cup white sugar and 1 tablespoon of lemon juice and stir to melt the sugar. Let the mixture simmer for approximately 70 minutes, or until it reduces to 1 cup of thick, syrupy liquid. Remove from heat and let it cool completely before transferring it to a glass jar for storage.
Making Gastrique
Pour 2 cups of sherry vinegar in a stainless steel or ceramic pan and set it on the stove. Turn the heat up to medium-low and sprinkle 1/2 cup of brown sugar over the vinegar. Stir frequently to dissolve the sugar, letting the liquid simmer for 10 minutes. Add 1/4 cup of pomegranate molasses to the vinegar and stir until the mixture is smooth. Let it simmer for an additional five minutes and then remove from the heat to prevent overcooking.
Serving Pomegranate Gastrique
This delectable, healthy sauce can be served over a range of dishes including meats, salads and pastas. Pour a few tablespoons of warm gastrique over grilled beef, chicken or pork for a filling centerpiece to your meal. Drizzle chilled gastrique over cold greens to make a tasty light side, or stir a little into warm pasta with shrimp and vegetables for a tangy, healthy lunch.
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