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 Pomegranate
Topping
for
Ice
Cream
or
Cheese
Cake
By
Maralyn
Hill
and
Brenda
Hill ‘The
Tandem
Tasters’
The
Tandem
Tasters
like
to
go
all
over,
and
Turkey
was
a
wonderful
experience.
We
recently
asked
our
Turkish
friend,
Inka
Piegsa-Quischotte
for
her
pomegranate
topping
so
we
could
share
it
with
you
for
the
holidays.
Inka
uses
it
as a
salad
or
topping
on
ice
cream
and
with
meat.
We
also
like
it
as a
topping
on
cheesecake.
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Recipe
Deseed
one or two ripe pomegranates.
Gather
seeds and juice in a bowl.
Add 1
tablespoon of freshly squeezed lemon or
lime juice.
Add 1
tablespoon of Bitter English marmalade.
Mix
carefully so as not to break the seeds.
Keep in
the fridge over night to let the flavors
mix.
Use
Spoon as
topping over ice cream or fresh fruit
salad.
Also goes
well with chicken, turkey and a juicy
steak, in fact anything you would add
cranberries to.
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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