Monday, January 31, 2005

Pomegranate-Pear Salad

This is so good! I make it all the time, although I can see by revisiting the recipe that I've been leaving the nutmeg out the last few times. It's good without, but better with! (unless you are allergic to nutmeg, of course). Anyway, this is great if it has a couple of hours to sit before you eat it.

3 pears - peeled, cored and cut into wedges

1 pomegranate, skin and light-colored membrane removed

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons finely chopped almonds (optional)

4 sprigs fresh mint leaves for garnish (optional)

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Tip - great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water. Peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Easy peasy, and it doesn't look like you've murdered something on the kitchen counter!

That was so good - how did you make it?

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