Wednesday, November 10, 2010
Prep time - 20 min
Cook - 5 min
Make Ahead - 1 week
¾ c water
½ c sugar
Grated zest of 1 orange
About 10 c ice
1 ½ c sweetened pomegranate juice
Juice of 9 limes (about ¾ c)
6 T orange-flavored liqueur
6 T tequila
Kosher salt (optional)
12 lime wedges, for garnish
1 - To make syrup, combine water, sugar, and orage zest in small saucepan; cook, stirring occasionally, over med heat until sugar dissolves, 5 - 7 minutes. Increase heat and bring to boil. Boil 1 minute (do not stir). Remove pan from heat; let cool completely. Trasfer to small jar; cover and chill until cold, at least 1 hr or up to 1 week.
2 - To make 2 margaritas, strain syrup through sieve set over small bowl or glass measure; discard orange zest. Fill blender with about 1 ¾ c ice. Add ¼ c pomegranate juice, 2 T syrup, 2 T lime juice, 1 T liqueur, and 1 T tequila; pulse until smooth and pourable. Divide into 2 chilled martini or other cocktail glasses, with salted rims (if using). Garnish each margarita with 1 lime wedge. Repeat with remaining ice, pomegranate juice, syrup, lime juice, liqueur, tequila, salt (if using), and lime wedges to make total of 12 margaritas.
Per serving - ¼ c without salt: 92 cal, 0 G fat, 0 G Sat Fat, ) G trans fat, 0 MG chol, 6 MG sodium, 17 G Carb, 0 G Fiber, 0 G Protein, 9 MG Calcium - points value, 2
Servings - 6
Active time - 45 minutes
Total 3 ¾ hours (including 3 hrs chilling time)
To Make ahead - Prepare the compote (step 1), cover and refrigerate for up to 1 day. Cover and refrigerate parfaits for up to 8 hours
Rich, creamy vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass dessert dishes for this pretty parfait.
2 T sugar
2 tsp cornstarch
1 c pomegranate seeds
2/3 c pomegranate juice
1 T lemon juice
1 c low-fat milk
¾ c half and half
1 vanilla bean, halved lengthwise, or 2 tsp vanilla extract
1 large egg
1 large egg yolk
1/3 c sugar
1 ½ T cornstarch
1 T butter
½ c pomegranate seeds for garnish
6 mint sprigs for garnish
1. To prepare compote: Mix 2 T sugar with 2 tsp cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.
2. To prepare pudding: Combine milk and half & half in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
3. Meanwhile, whisk egg, egg yolk, 1/3 c sugar and 1 ½ T cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk 1/3 of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constartly, until very thick, 2 - 3 minutes. Remove from the heat and whisk in butter.
4. To prepare parfaits: Divide the pomegranate compote among six 6 oz parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.
Per serving - 209 calories, 8 G fat (4 G sat, 2 G mono); 88 MG cholesterol, 31 G carbs, 15 G added sugars; 4 G protein; 1 G fiber, 48 MG sodium; 189 MG potassium.