NEW! Google Custom Search

Loading

pommegranites

Mary_Ann's picture

pommegranites (post #61798)

*
I'm looking for a way to preserve pommegranite seeds for later use.

cany's picture

(post #61798, reply #1 of 8)

*
Try this:

http://www.gardenweb.com/forums/load/bonsai/msg1022063316494.html

or maybe Taunton gardening forum

EM_'s picture

(post #61798, reply #2 of 8)

*
Because MaryAnn posted on Cook's Talk rather than Sprout Off, I assume she needs a way to preserve pomegranate seeds for sauces, etc....not to grow. I'm hoping someone has the answer since pomegranates are available for such a short time. I've been wondering the same thing.

cany's picture

(post #61798, reply #3 of 8)

*
oops...well, one of the posts at that link did mention saving them in the fridge. I do know that many acidic fruit juices freeze well, too. Guess I got carried away thinking about planting them myself!

Mary_Ann's picture

(post #61798, reply #4 of 8)

*
Yeah, I wasn't planning on growing them myself, but thanks anyway. You're right about freezing them, I have a feeling that may be the best (and only? ) way.

kai_'s picture

(post #61798, reply #5 of 8)

*
OK, now not only do I want to try to grow them, but I am dying to know what to do with them besides eat them. I did a search and found a beverage recipe somewhere that didn't impress me enough to copy down...someone want to share another type of recipe? They are such gorgeous, tart little nuggets.

Angel_'s picture

(post #61798, reply #6 of 8)

*
This recipe hails from the Middle East, and is wonderful served with roast duck.
Hope you enjoy it. Angel.

Pomegranate Sauce~

Ingredients

1 medium (320g/10.5oz) pomegranate

1 cup water

1 tablespoon olive oil

1 medium onion - sliced

2 cloves garlic - crushed

1 teaspoon ground tumeric

1 tespoonground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup chicken stock

1 tablespoon lemon juice

1/4 cup brown sugar

2 tablespoons ground almonds

Method
Cut pomegranate in half and scoop out the seeds, reserving 1/4 cup of the seeds.

Combine remaining seeds and water in a stainless steel or enamel pan, bring to the boil; strain.

Heat olive oil in a stainless steel or enamel pan, add onions, garlic and spices, cook, stirring, until the onion is soft.

Add pomegranate liquid, chicken stock, lemon juice, sugar and almonds, cook, stirring, over heat until mixture boils and thickens slightly.

To serve, place duck pieces on serving platter, pour over the pomegranate sauce, and top with the reserved pomegranate seeds. Chopped pistchios and coriander leaves may be sprinkled over the top if desired.

kai_'s picture

(post #61798, reply #7 of 8)

*
Angel! This sounds heavenly! I'm a huge fan of Middle Eastern food...hmmm, almost every type of food!

Just a couple of questions (as always)--reserving 1/4 cup of the seeds sounds like a lot. In my days of bringing one home (well, after eating most of it) that I "found" in an alley after it "fell" off the overhanging branches, or even now when I buy them or get them from friends, it doesn't seem that the seeds amount to much more than 1/3 cup all in all. Perhaps you meant reserve 1/4 of the total seeds rather than 1/4 cup?

Also, I cooked duck only once, and wasn't too terribly happy with the result--even tho' I did everything except wring its poor little neck in the process...so, would you think this would also work well with chicken (which, thankfully, I do NOT have to kill!) or maybe something else? Maybe I'm nuts, but it sounds like it would even be good on some vegetables...

Thanks!

Angel_'s picture

(post #61798, reply #8 of 8)

*
Kai, I have just re-read the recipe and 1/4 cup of reserved seeds is correct, although, now you mention it, that does indeed sound a lot. Just keep a few 'back' to sprinkle over the top, if you want to.

I have never made this recipe, as we don't have a bush nearby, where we can pick up the "windfalls", and I have never seen them in the green-grocers or supermarkets either.

I am not a lover of duck but I too, think this would be great with chicken; or leg of lamb cooked with garlic and rosemary, also as a side dish with Indian curries, in fact almost anything.

To my mind if you like, it eat it. A friend of mine loved to eat kippers with custard. Me? Yuk!

Hope this helps...Angel