POMEGRANATE SYRUP OR MOLASSES
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
BROWNIES WITH POMEGRANATE JUICE
From www.pomwondeful.com. This unusual combination of flavors uses fresh pomegranate juice or for an easier version use bottled 100% pomegranate juice. Have not tested this recipe yet.
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates in half and using a citrus reamer, juice the pomegranates until you have 1 cup liquid. (Warning: Wear old clothes and an apron to do this!).
- Pour the juice through a strainer lined with cheesecloth or use a sieve. NOTE: As an alternate, use 1 cup bottled 100% pomegrante juice instead of fresh pomegranates to prepare the syrup.
- Next, combine the juice (or bottled juice) and 3/4 cup sugar in a small saucepan. Bring to a boil. Reduce heat and simmer approximately 20 minutes, stirring frequently until you have reduced the mixture to 1/2 cup of syrup.
- BROWNIES: Preheat oven to 350 degrees. Grease or butter a 13 x 9 x 2-inch baking pan. Microwave the unsweetened chocolate and the butter on high for approximately 1 1/2-2 minutes until butter is melted. Remove from microwave and stir mixture until chocolate melts. Stir in remaining sugar.
- Now whisk in the eggs and vanilla, followed by the flour, chocolate chips and chopped nuts. Stir well.
- Spread the brownie batter into the prepared pan. Drizzle 1/4 cup of the pomegranate syrup over the batter; swirl the syrup delicately with a table knife to create a marble-like effect.
- Bake for 25 minutes or until a toothpick inserted into center of brownies comes out clean. DO NOT overbake.
- Remove from oven and cool in pan for 15 minutes. Drizzle the remaininng 1/4 cup pomegranate syrup over the cooled brownies, then cut into 20 square.
- Cool at least 1 hour.
Nutrition Facts : Calories 4745.9, Fat 258.7, SaturatedFat 124.8, Cholesterol 878.5, Sodium 1266.4, Carbohydrate 602.4, Fiber 41.5, Sugar 451.4, Protein 76.6
POMEGRANATE JUICE
This is a method for making fresh pomegranate juice to drink or make jelly. It was sent to me by Chef Sean #2. I'm salivating just thinking about pomegranate juice and jelly! Thank you, Sean!
Provided by Nana Lee
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Cut off the top and bottom, approximately 1/4 inch, of the Pomegranate.
- Score (by cutting almost through the outer skin) around the body of it.
- Submerge the whole fruit in cold water.
- Pry it apart on the scores.
- The ripe Arrils (seed sacks) will sink, while the unripe ones will float.
- Once you've done approximately 5 or 6, just gather the Arrils.
- Put approximately 1.5 cups in a blender container. Measure into the same blender container 3 cups water and Ice combined.
- Top with 1.5 cups more Arrils.
- Turn on the blender to liquefy, let it run approximately 3 minutes. (To break open the seed sacks.)
- Strain the resulting liquid through doubled or tripled cheesecloth, or if you happen to have a piece of cotton cloth, you can use that.
- I find it works best if you let it rest for 24 hours.
- Read more at: http://www.food.com/mail/view?msgid=3853316&oc=linkback.
Nutrition Facts : Calories 534.5, Fat 7.5, SaturatedFat 0.8, Sodium 26.4, Carbohydrate 120.4, Fiber 25.8, Sugar 88, Protein 10.8
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