Monday, March 15, 2010
To behold the inside of a pomegranate, with its garnet gems clinging to the white membranes like precious stones to rocks makes you feel as if you have unearthed a hidden treasure. Although it has only begun to become popular in the kitchen, it has long been written about in Greek Mythology and early religious texts. A mere four so juicy arils earned Persephone 4 months a year in the Underworld with Hades - she just couldn't resist its temptation.
I love pomegranates in savoury dishes as well as sweet - they not only add wonderful flavour but also visual interest. These meringues looked simple yet stunning and I had to try them.
prep time: 5mins.
cooking time: 1 hours (make pomegranate syrup whilst they cook).
total: 1hour & 5mins.
taste: 3.5/5. Nice but lacks oomph.
To be honest, I did doubt the dessert-ness of this dish when I spied that it used Greek yoghurt rather than cream, which in hindsight, I would have substituted. The yoghurt's fresh tanginess subdues the sweetness of the pink meringue and paired with the tartly juicy pomegranate and scented rose, this was more of an afternoon treat rather than an evening delight for me.
I cooked the meringues as directed but they didn't have enough of a marshmallow centre for me so I would suggest cooking them as directed for the 50mins and then turning off the oven to dry them.
I used rose water as I simply love rose and didn't want a diluted version.
recipe: Rosewater meringues with pomegranate syrup
would I make it again: No - My mother loved this but I merely liked it.