POMEGRANATE-GINGER MERINGUE PIE RECIPE | EATINGWELL
This vibrant pie gets its color and enhanced tartness from hibiscus flower powder. You can also skip the meringue and serve with some sweetened whipped cream and fresh pomegranate arils.
Provided by Laura Kanya
Categories Healthy Pomegranate Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 17
Steps:
- Combine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.
- Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.
- Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.
- To prepare meringue: Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.
- Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top. (Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.) Garnish with pomegranate arils, if desired, and serve immediately.
Nutrition Facts : Calories 252 calories, CarbohydrateContent 26 g, CholesterolContent 97 mg, FatContent 15 g, ProteinContent 4 g, SaturatedFatContent 7 g, SodiumContent 170 mg, SugarContent 16 g
DARK CHOCOLATE POMEGRANATE BARK CANDY WITH PISTACHIOS
Rich and creamy dark chocolate with pomegranates and pistachios. A rich, tart, and sweet flavor combo in a gorgeous candy.
Provided by Jennifer
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 3
Steps:
- Line a baking tray with parchment paper and set aside.
- In a medium-sized microwave safe bowl, melt the dark chocolate in the microwave in 30 second intervals until it is smooth.
- Pour the melted chocolate on top of the prepared baking tray and smooth it out.
- Drop the pomegranate arils and pistachio nuts on top of the chocolate and gently press down to ensure they are “stuck”.
- Place the baking tray in the refrigerator for 15 minutes.
- Remove the baking tray from the refrigerator and break the bark into pieces.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 204 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 12 grams fat, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 34 grams sodium, SugarContent 16 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
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