Friday, December 20, 2013

Pomegranate and Toasted Pine Nut Dessert

    Dessert in Mediterranean countries, is usually fresh fruit. 
    At the Saveur Poisson restaurant in Tangier, Morocco I enjoyed this simple dessert following a meal that had been so filling I swore I couldn't eat another thing.  Yet it was so good I couldn't stop myself.  It was served in a rough-hewn wooden bowl with a wooden spoon, both made locally and given to me as souvenirs.  The second time I had it, there were walnuts in the mix. 
     Pomegranates are at their best in December and though pricey in the USA (but 5 cents apiece in Morocco), they're packed with antioxidants called punicalagins and worth every penny.  A single pomegranate has 11 grams of fiber--one third of the daily recommendation for lowering cholesterol and preventing colon cancer.  
     To extract the crimson kernels, cut the pomegranate partway through its equator, separate the halves, peel the hemispheres inside out a little, and hammer the skin with the back of a wooden spoon over a bowl.  The seeds pop out and are ready to eat.  Chew their fibrous centers slowly and they become sweet.

Seeds from 1 large pomegranate
1/2 cup pine nuts, toasted lightly in a hot skillet
1 or 2 Tbsp honey
(1/4 cup chopped walnuts, toasted as for pine nuts)

Stir fruit, nuts and honey and serve.  Makes 2 servings--if you're able to share. 

1 comment:

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