Pomegranate and Almond Sundaes

24 01 2012

You won’t feel bad rewarding yourself with this sweet treat after a healthy meal! Food Network Magazine gave me the idea, but I of course made it my own! Their recipe called for blackberries and seedless red grapes, which does sound delicious. But I went with pomegranate seeds and almonds, and also cut the recipe in half….but I show both ways below.

Pomegranate and Almond Sundaes

My riff on this recipe serves 2:

  • 3/4 pomegranate seeds (original recipe called for 3/4 cup each blackberries and seedless red grapes)
  • 2 and 1/2 Tbsp sugar (original recipe called for 1/3 cup sugar)
  • 1 tsp water (original recipe called for 2 tsp water)
  • Toasted sliced almonds – I included these for some crunch, just toast a handful in a pan until you smell their aroma
  • Light vanilla ice cream or frozen yogurt

Cook pomegranate seeds, sugar and water in a small saucepan over medium heat until juicy, about 5-10 minutes. Remove the fruit with a slotted spoon (I actually strained it through a mesh strainer and returned the liquid back to the pan).

Continue simmering the liquid until syrupy, another minute or so. Let cool slightly. Stir the fruit back into the syrup and spoon over vanilla ice cream and top with toasted almonds.

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