February 7th, 2004


A non-breast post

My Aunt Idonna's pomegranate jelly is a big deal in our family. We get it once a year. She presses the juice from fresh pomagranates -- some from her own tree.

I stumble on bottled Pomegranate juice at Hy Vee today, and bought a bottle. I made a sauce for pancakes with it:

1 Bottle Pom Juice
1/2 cup sugar.
1 scant tablespoon cornstarch dissolved in cold water.
pinch salt.

Add sugar to juce in a saucepan. Stir and simmer until the liquid is reduced by 1/4.

With a wire wisk, blend the cornstarch dissolved in a couple tablespoons cold water with the simmering juice. Stir until it thickens, then turn down to warm.

This tastes like nothing else on earth. It's not even that sweet -- pomegranates have a tartness that is impossible to deny. It's just a deep, astringent, fruity taste with a hint of caramel to it.

When I was 12 or 13, I spent a summer in LA with my cousins, and across the street the neighbors had a pomegranate tree. We used to sit in its shade and eat pomegranates all the live long day, and come home with hands dyed sticky red. Forget madeleines, that's the temps perdu I want to recherche.