Pom Meringues With Pom Fudge Sauce

Photo: Pom Wonderful

Ingredients

inch Fresh Meringue(can also be purchased ready-made some grocery stores, if desired)

1/2 cup arils from 1-2 large POM Wonderful Pomegranates

3 egg whites at room temperature

1 teaspoon vanilla

1/4 teaspoon cream of tartar

dash of salt

1 cup granulated sugar

1 1/2 cups sliced fruit in season

POM Fudge Sauce

cup juice from 1 large POM Wonderful Pomegranate,* or ¼ POM Wonderful 100%% Pomegranate Juice

3/4 cup granulated sugar

1/2 cup cocoa

1/2 cup heavy cream

1 teaspoon vanilla

Whipped Vanilla Cream with Arils

1/4 cup arils from 1 large POM Wonderful Pomegranate

1 cup very cold heavy cream

2 tablespoons powdered sugar

2 teaspoons vanilla

Preparation

Fresh Meringue:

Preheat oven to 300°F. On a large baking sheet, covered with parchment baking paper, draw eight 3-inch circles and set aside.

Place egg whites in a large mixing bowl. Add vanilla, cream of tartar and salt.

Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Add sugar a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up) and sugar is almost dissolved.

Either use a pastry bag to pipe mixture onto the circles on the baking sheet or divide evenly on the circles with a spoon.

Use a spoon to create an indentation in the center of each meringue, building up the sides.

Bake for 45 minutes, turn off oven and allow to stand for 1 hour in the warm oven. Remove meringues from the sheet and, if not using immediately, store in an airtight container.

POM Fudge Sauce:

Prepare fresh pomegranate juice.*

In a saucepan, mix together sugar and cocoa.

In a separate cup with a pouring spout, mix together pomegranate juice and heavy cream. The mixture will be thick and look like sour cream.

Add cream-pomegranate mixture to the cocoa-sugar mixture in the saucepan.

Mix together to completely moisten and stir with a spoon until smooth. Heat over medium heat, stirring constantly until mixture comes to a boil.

Remove from heat. Stir in vanilla.

Serve warm or cold.

Whipped Vanilla Cream with Arils:

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

In a medium sized bowl, beat heavy cream with a wire whisk or electric mixer until slightly thickened.

Add powdered sugar and vanilla, and whip until mixture doubles in volume and soft peaks form. Gently fold in the arils.

Serve immediately.

To Serve:

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Cover each serving plate with 1 tablespoon of Warm POM Fudge Sauce and spread in a circle with the back of a spoon.

Place one meringue on each plate. Divide sliced fruit and arils on each plate.

Top with Whipped Vanilla Cream with Arils and serve.

For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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About

NUTRIENTS PER SERVING (1 meringue with 3 tablespoons fruit, 1 tablespoon fudge sauce, 2 tablespoons whipped cream): 290 calories (40% calories from fat, 55% calories from carbs), 3g protein, 42g carbohydrates, 13g total fat (8g saturated), 48mg cholesterol, 58mg sodium, 1g dietary fiber, 145mcg vitamin A RE, 22mg vitamin C.

Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM%20Meringues%20with%20POM%20Fudge%20Sauce