There is nothing like the beautiful ruby colored jewels of the pomegrante: shiny, faceted, translucent, fruity, crunchy, what a complicated composition in such a compact size! We love to use these jewels as the crowning glory for our Party Pavlovas (click on the name to see the recipe and photos) in the winter months.
Pavlova’s are easy to make and assemble. The base is an orange blossom water scented meringue (which can be baked days before they are served). The meringues are crispy on the exterior, chewy and soft in the center. Just before serving, the meringues are topped with a dollop of whipped cream and sprinkled with a handful of colorful pomegrante jewels.
SOS — the season for buying pomegrantes is short, and coming to a close. Last year, for the special late January birthday featured in the above mentioned post we couldn’t find any pomegrantes, so we had to use raspberries from some far-far-away sunny location. Not this year! The season for these hard rinded beauties can be extended by storing them in the produce drawer of the refrigerator. Why not stock up, and enjoy these precious jewels for a few more weeks.
Believe it or not, my only food allergy. Which was discovered after a large Tequila Sunrise. Grenadine, it turns out, is Pomegranate based. They are beautiful though.