Pomegranate Caramel Ice-Cream Sauce
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup
2
With hands gently break remaining 2 pomegranate halves in two
3
Bend back rinds and dislodge seeds from membranes
4
In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
5
Cook caramel, without stirring, swirling pan, until deep golden
6
Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved
7
In a small bowl stir together water and arrowroot and stir into caramel mixture
8
Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened
9
Cool sauce
10
Chill sauce, overed, until cold, about 2 hours
11
Stir pomegranate seeds into sauce
12
(Sauce may be made 2 days ahead and chilled, covered
13
) Spoon sauce over ice cream
14
Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup
15
With hands gently break remaining 2 pomegranate halves in two
16
Bend back rinds and dislodge seeds from membranes
17
In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
18
Cook caramel, without stirring, swirling pan, until deep golden
19
Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved
20
In a small bowl stir together water and arrowroot and stir into caramel mixture
21
Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened
22
Cool sauce
23
Chill sauce, overed, until cold, about 2 hours
24
Stir pomegranate seeds into sauce
25
(Sauce may be made 2 days ahead and chilled, covered
26
) Spoon sauce over ice cream