Monday, November 10, 2008

Pretty Pomegranate Puzzle

When I made the pink syrup for my apple tart, I had too much glaze, but it was such a pretty color, I couldn't bear to throw it away. I had two extra jars left over from making applesauce, so I quickly popped it into the jars to save for later.

It's richly pink, sweet-tart and runny like good maple syrup, thinny rather than gooey.

What should I do with it? I've thought about waffles, but I'm kinda hidebound about that, preferring real maple syrup for them. I thought about pork chops, and I haven't completely discounted that idea, but syrup? On pork? I can just hear my mother shouting down from her cloud in heaven, "What are you thinking?"

So, I'll leave it up to you. How should I use these two little jars of sweetly tart, deep pink puzzle?

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Blogger Kitt said...

My first thought was pork chops, too. Or on top of ice cream.

Monday, November 10, 2008  
Blogger Dagny said...

Oh I think definitely on pork. Maybe a roast.

Monday, November 10, 2008  
Blogger cookiecrumb said...

Pork chops, for sure.
Or save some to substitute for cranberries on Thanksgiving.

Monday, November 10, 2008  
Anonymous Michelle said...

Ice cream, dress a fruit salad, in a vinagrette

Monday, November 10, 2008  
Blogger dancingmorganmouse said...

Icecream, mix it with somes fizzy wine for a nice summer drink. If it helps you deal with the syrup issue, call it "thin sauce" and drizzle over your pork chops!

Monday, November 10, 2008  
Blogger Vicki said...

I'll second both the vinaigrette and the fizzy drink :)

Monday, November 10, 2008  
Blogger Anna Haight said...

Pork tenderloin has my vote. Or as a flavor to some salad dressing.

Monday, November 10, 2008  
Blogger kudzu said...

I like the pork idea, too, but think about using it as a sauce for poached pears, maybe topped with some bits of chopped new walnuts. Of drizzled over some soft fresh goat cheese. Or eat it from a runcible spoon (whatever THAT is)!

Tuesday, November 11, 2008  
Blogger namastenancy said...

Cornish Game Hen, stuffed with a Middle Eastern stuffing of rice, dried figs, apricots and dates and glazed during roasting with the glaze.
But pork would be good too.

Tuesday, November 11, 2008  
Blogger Dagny said...

If you go Middle Eastern, then it would work with lamb as well.

Tuesday, November 11, 2008  
Anonymous chefkph said...

chicken livers. reduce it further, some arils from a fresh pomegranate. on robust greens, salad like. an acid,or good olive oil if needed to balance

Wednesday, November 12, 2008  
Blogger Zoomie said...

Kitt, you're in the majority with the pork chops - and I like the ice cream idea!

Dagny, another vote for pork!

Cookiecrumb, oh, interesting idea to serve with turkey!

Michelle, I like the vinaigrette idea - I'm going to try that!

Morgan, I could save one of the jars for next summer and the fizzy wine idea...

Vicki, okay, duly recorded!

Anna, another in the Pork Lobby heard from!

Kudzu, OMG the goat cheese idea sounds dreamy - I'm going to give that a try!

Nancy, My Beloved adores game hens so I'll definitely save a little for that idea - wanna come for supper that night?

Dagny, another great idea - it would be a natural with lamb!

Chefkph, I can tell you are adventurous! Interesting idea, thanks!

Thursday, November 13, 2008  
Blogger peter said...

As a glaze for duck, or reduced with wine as a sauce for confit. Mixed with vinegar and spices for a chutney, or melted for a glaze over other fruit tarts.

Sunday, November 16, 2008  

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