I am very ashamed at myself in regards to my delay in posting this recipe. A while ago, just about a month, a spokesperson of the POM juice company contacted me and asked if I would be interested in trying some POM juice samples. Well, of course I was interested, why would I be? POM is a company and I think one of the only few companies that manufacture pomegranate juice. To most people, the juice isn’t quite as appetizing due to its semi-sour taste. POM juice is similar to cranberry juice, except less sweet if you buy the sweetened kind. If you purchase the unsweetened varieties then I think you’re right on the button with bitterness similarities. To be honest, I’m not partial to the juice but that applies with all juices in general – I am not a juice drinker. I rather eat my fruit as opposed to drinking it and I love eating pomegranate arils, especially in my breakfast cereal. As a whole, and I know I’ve written about pomegranates before, they are very good for you in supplying potassium, vitamin C, antioxidants, and a good shot of fiber. The arils are very versatile in their serving method, topping nearly anything from salads to stews or blending into baked goods or other delectable desserts. In the Middle East, these gems are very exclusive in tajines, chutneys, curries, and, one primary ‘condiment’, pomegranate molasses. Pomegranate molasses is simply the juice of thearils reduced until the natural sugars thicken the liquid to produce a consistency similar to that of maple syrup. This syrup is used to add something extra to a dish, or, adding a tang to a phenomenal pastry like baklava, for example. You can make a large reduction of the liquid and store it in the fridge for a pretty good length of time and, as I mentioned above, you can certainly substitute the pomegranate molasses for the maple syrup when topping your breakfast pancakes, waffles, or toast.
I have to thank the POM for giving me the opportunity to enjoy the fresh unsweetened taste of pomegranate juice. Banana Wild Rice Pudding with Pomegranate Molasses 1 small banana, mashed ½ cup nondairy milk ¾ cup wild rice, cooked 1 packet stevia 1 tsp carob powder 1 tsp cinnamon 1 tbsp pistachios, crushed
In a pot, combine all the ingredients above, and bring it to a boil. Once a few bubbles have been reached, reduce the heat to a medium simmer and gently cook until the mixture thickens to a custard-like state. It’ll further thicken as it cools.
Once cooled, refrigerate or serve at room temperature.
Pomegranate Molasses 8 oz. pomegranate juice 1 to 2 packets of stevia
Combine the juice and the stevia in a non-aluminum or reactive pot. Trust me on this; otherwise, you’ll gain a metallic taste in your syrup.
Bring the pot to a boil and then turn down to medium heat. Reduce the liquid till you reach a ¼ of a cup or less for a more concentrated state. This shall thicken as it cools.
Once cool, feel free to drench any pancakes or waffles with the sweetened pomegranate syrup. Or, save for the next occasion you decide to dine ala Moroccan.