When I received the box, I started reading up on recipes. What could I do with the POM? At one point, I felt a cold coming on. I used POM with my Echinacea to disguise the strong flavor of the Echinacea. It wasn’t half-bad. Many of the recipes called for POM seeds as well, so I finally decided to buy a pomegranate and give one a go.
I found this great recipe from Off the (Meat)Hook for a Strawberry Pomegranate Pie which looked enticing. I liked that the primary ingredients were fruits and not too much of additional sugar or other filler ingredients (although I’ll totally confess that I ended up more towards 1/2 cup than 1/4 cup on the sugar). I’d never made a glaze, so the transformation from pure liquid to glaze fascinated me. It really did thicken up. For this first shot at something like this, I went with the store-bought crust. I figured baby steps into the realm of A to Z on pies. Next time.
I’d also never cut a pomegranate. I was a little nervous, having heard they were quite messy. I didn’t find that to be the case. I also later found out this is likely because the pomegranate wasn’t ripe. Oooops. Note for next time, it should look more of a deep pinky red and not so much like a Pink Lady apple! The seeds were interesting — sort of like a sweet fruit version of corn kernels.
I refrigerated the pie overnight as the recipe indicated, after slicing out one messy sliver to sample immediately (naturally). It said to let it set for four hours in the refrigerator. I noticed it set slightly more by morning, but it was not too far from it’s state the night before. When I cut a slice, it still would ooze over to the side. I made this on a Sunday evening, and had a little each day up until Wednesday, when mine turned to a runny mess. Note, I didn’t say it was not tasty, but just something to keep in mind as far as how long it might last for you. Overall, this was a really fresh dessert. It felt like I’d simply dressed up fruit, which is a nice alternative to the standard dessert.