The base I started with for each recipe was a bottle of Pompure juice - any pomegranate juice will do but try and make sure it is pure juice and not a 'pomegranate juice drink' as this will be much more watery as well as not as good for you, and the resulting flavours won't be anywhere near as intense.
JUDY'S POMEGRANATE MARINADE AND DRESSING
1 bottle pomegranate juice
2 tablespoons splenda or other granular sweetener
3 tablespoons honey
2 teaspoons cornflour
Boil up the pomegranate juice until it is about 50% reduced. Add the sugar and splenda. Take out about a tablespoon of the juice and mix it with the cornflour to form a paste, then stir this back in. Simmer for a few more minutes to thicken and remove from the heat to cool.
POMEGRANATE CHICKEN
Pour the pomegranate marinade over the chicken pieces and leave for about 6 hours. Bake covered on 160' for 90 minutes, then uncover for a further 30 minutes. Scatter with pomegranate seeds before serving.
WARM SALMON SALAD
Bake cubes of salmon in a sauce of equal parts honey and soy sauce with a sprinkling of garlic powder. Serve on a bed of spinach leaves with grilled cherry tomatoes, and pour over some of the warmed pomegranate dressing.
The pomegranate dressing is also excellent served cold as a regular salad dressing with the veggies of your choosing!
POACHED PEARS IN POMEGRANATE JUICE
2 cinnamon sticks
6 conference pears
Peel the pears and sliced a little off the bottom so they are able to stand upright. Place in a pan and cover completely with the pomegranate juice. Add the cinnamon sticks to the pan as well. Bring to the boil and simmer until the pears are a deep pink colour and the flesh is tender.
Serve warm in a dish with a little juice. Goes beautifully with meringues.
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