I get a little obsessed every fall. Okay, I get a little obsessed at the beginning of each new season with one ingredient. The particular obsession generally changes from year to year – except in the fall. My fall obsession is always pomegranates. I love the way they look, I love the taste of the arils (those are the little jewel like fruity seed casings inside the the pomegranate), and their bright red color. I’ve ruined enough shirts over the years to prove my loyalty to the pomegranate. So I’ve been cooking up all kinds of things with pomegranates this month.
Pomegranate curd is one of my newest creations – and this stuff is totally addicting (which if fine because it’s an easy fall recipe). We’ve been putting it on everything. You can use it the same way you use lemon curd – pie and tart fillings, spread on toast, dip fruit in it (it’s especially good with white chocolate). It’s not as tart as lemon curd can be, but it is just as fattening. But do we really eat desserts to stay or get skinny? That’s what we have salads and water for.
Craig was a bit skeptical of the pomegranate curd at first, the purplish color caused him to question its origin. But then he didn’t know what lemon curd was either. Of course, I reminded him that I only make things that taste good (we try not to dwell on the kitchen disasters). Once I shoved a spoonful in his mouth, he started pulling things out of cupboards and drawers to dunk in it.
Don’t be afraid to give your guy new and different things to eat. Sure, he may give you a bunch of whining at first, but give him chance. Desserts/sweets are a particularly good thing to do this with. Once he starts eating it, assuming he likes it, he will probably start trying to find more excuses for you to make this new and delicious treat. In the case of the pomegranate curd, its consistency lends itself perfectly to dunking and spreading and he will probably start looking for things to eat it with. Occasionally, he might get a little more creative with the sweet and find other things to spread it on…if you know what I mean .
Makes 1 cup
- 3 Large Eggs
- 1/3 Cup (minus 1 tablespoon) Granulated Sugar
- Zest of 1 Lemon
- 1/2 Cup Pomegranate Juice (unsweetened)
- 6 Tablespoons Unsalted Butter (cut into small pieces)
- 1/2 Teaspoon Pomegranate Molasses
- 1/4 Teaspoon Almond Extract
In a stainless steel or enamel saucepan whisk eggs, sugar and lemon zest until light in color.
Add pomegranate juice and butter. Cook over medium high heat until butter is melted. Whisk continuously until the mixture has thickened and simmer 30 seconds longer.
Spoon the mixture into a strainer, set over a bowl, to strain out grated lemon peel.
Stir in pomegranate molasses and almond extract.
Let cool, then refrigerate in covered container.