published by elena123
– On December 24, 2022 at 4.30pm
Little consumed in France, the pomegranate nevertheless has multiple benefits for our health. And it’s really the season to consume it, so here are five recipes to enjoy it!
This is the best time to consume pomegranates. Its seeds contain multiple benefits. It is one of the fruits that contains more antioxidant properties. Eating it prevents cardiovascular diseases but also reduces blood cholesterol levels or even blood pressure. Its anti-inflammatory and antiproliferative properties would reduce the appearance and rate of progression of prostate and breast cancers, including colon cancer. Finally, this fruit would also be useful for preventing flu and fighting cough. He is also a consultant against the onset and recurrence of urinary tract infections.
Orange blossom water pomegranate
For 2 people:
- 1 grenade
- 1.5 tablespoons of orange blossom water
- a few leaves of fresh mint
Roll the pomegranate flat on the table to loosen the seeds, then cut it into quarters. Empty it of the seeds by removing all the white peel. Mix with the orange blossom (taste as you go, as it is very fragrant). Cool and serve chilled, in frosted glasses, decorated with mint leaves.
Recipe found on women’s diary.
Pomegranate meringue
For 6 people :
- 5 grenades
- 350ml full cream
- 6 egg whites
- 1 pinch of fine salt
- 1.5 teaspoons of corn starch
- 320 g of fine sugar + 5 tbsp
- 1/2 teaspoon red food coloring
- 1.5 teaspoons of orange flower water
Preheat the oven to 140°C (th. 4.5). Prepare the meringues. In a large bowl, beat the 6 egg whites (at room temperature) with 1 pinch of fine salt, until frothy. Add the cornstarch and fine sugar very gradually, continue beating until the mixture is smooth and glossy. Line a baking tray with baking paper, spoon 6 round mounds of meringue onto it. Pour a few drops of red food coloring on each bunch and draw small spirals with a fork. Bake for 50 to 55 minutes. Turn off the oven and let the meringues cool inside, leaving the door ajar for 8 minutes. For the syrup, squeeze the juice of 3 pomegranates, heat it in a saucepan, add the orange blossom water and 5 tablespoons of sugar. Bring to a boil, lower the heat, simmer until thick and glossy. Let cool and reserve. Whip very cold cream into whipped cream. Throw the last two grenades. Arrange each meringue on a plate, top with whipped cream and a handful of pomegranate seeds. Drizzle with the syrup and serve immediately.
Recipe found on Elle.
pomegranate salad
For 4 people:
- 4 golden apples
- 1 grenade
- 40cl of water
- 3 tablespoons of sugar
- 1 teaspoon of grappa
- lemon juice
Peel the apples, remove the seeds, cut into cubes. Shell the pomegranate. Put everything in a salad bowl. Dissolve the sugar in the water, add the lemon juice, then add a few drops of brandy to taste, then add the solution to the already prepared fruit. Keep calm. When serving, divide the salad into individual bowls.
Recipe found on kitchen boy.
Dark chocolate, pomegranate and pistachio
For 6 people :
- 250 g of dark baking chocolate
- 1 large grenade
- 50 g of unsalted pistachios
- 100 g of flour
- 100 g of butter
- 4 eggs
- 150 g of granulated sugar
Preheat the oven to 180°C. Melt the chopped chocolate with the butter in a bain-marie. Beat the eggs with the icing sugar in a bowl. Add the melted chocolate then the flour and mix well until you get a smooth batter. Butter the mini molds and pour the preparation into them. Cook for 8-10 minutes. Meanwhile, chop the unsalted pistachios. Cut the pomegranate in half and collect the seeds. When the fondants are cooked, allow them to cool for a few moments then unmold them into the dessert plates. Sprinkle them with pomegranate seeds and chopped pistachios and enjoy!
Recipe found on AZ kitchen.
