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Red Apricot and Sparkling Wine Granita
Dessert

Red Apricot and Sparkling Wine Granita

Prep
5 min
Cook
15 min
Total
450 min

Instructions

  1. 1 Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
  2. 2 Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
  3. 3 Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
  4. 4 Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
  5. 5 Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

By Buckwheat Queen

Persimmon, Raspberry, and Pomegranate Eton Mess
Dessert European

Persimmon, Raspberry, and Pomegranate Eton Mess

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
  2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
  3. 3 Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.

By Allrecipes Member

Hearty Tarty Hibiscus Granita
Dessert

Hearty Tarty Hibiscus Granita

Prep
10 min
Cook
10 min
Total
290 min

Instructions

  1. 1 Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
  2. 2 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

By Buckwheat Queen

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Vegan Christmas Tree Brownies
Dessert

Vegan Christmas Tree Brownies

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish.
  2. 2 Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make an indention in the middle and pour in water, oil, and vanilla extract. Mix everything well into a smooth batter. Pour batter into prepared baking dish.
  3. 3 Bake in the preheated oven until the surface is no longer shiny and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
  4. 4 Cut brownies into pointy triangles. Garnish each with pomegranate seeds and place a star-shaped candy on top.

By Rita

Individual Air Fryer Pear-Pomegranate Crisps
Dessert American

Individual Air Fryer Pear-Pomegranate Crisps

4.5

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
  2. 2 Lightly coat the inside of 4 oven-safe ramekins with butter.
  3. 3 Combine diced pears, pomegranate seeds, sugar, flour, cinnamon, nutmeg, and salt in a bowl and lightly toss together.
  4. 4 Evenly divide pear mixture among the 4 prepared ramekins and dot each with 1 teaspoon unsalted butter.
  5. 5 Combine honey and butter for topping in a microwave-safe bowl and microwave on high power until butter melts, about 10 seconds. If butter is not fully melted, add about 5 more seconds. Avoid overheating, as this may cause the butter to splatter the inside of the microwave.
  6. 6 Stir in oats, almonds, and a pinch of salt. Evenly divide oat mixture amongst the 4 ramekins.
  7. 7 Set ramekins inside the air fryer basket and air-fry until the topping is browned, 10 to 13 minutes. Cool for about 5 minutes. Serve warm.

By Bibi

Johns Creek Chocolate Cupcakes
Dessert American

Johns Creek Chocolate Cupcakes

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.
  2. 2 Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. 3 Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer a medium speed until light and fluffy, about 90 seconds. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla.
  4. 4 Beat in flour mixture one-third at a time, alternating with 1/4 cup milk, on low speed until just combined. Fill each prepared muffin cup with 1/4 cup batter
  5. 5 Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on a wire rack 5 minutes. Transfer to wire rack to cool completely, about 20 minutes.
  6. 6 Meanwhile, beat together cream cheese and butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Reduce speed to low; add powdered sugar, 1 cup at a time, beating until frosting is smooth.
  7. 7 Fit a piping bag with a large star or round tip and fill with frosting. Pipe frosting onto cupcakes. Garnish with pomegranate arils. Serve immediately or store, chilled, in an airtight container up to 1 week.

By Sahana

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
Dessert American

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

4.3

Prep
30 min
Cook
80 min
Total
785 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
  3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
  5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
  6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
  8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
  9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
  10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
  11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

Cranberry Pomegranate Sauce
American

Cranberry Pomegranate Sauce

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. 2 Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. 3 Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

By Carolyn Bunkley

Fake Cod Holiday Mocktail
Drink

Fake Cod Holiday Mocktail

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Place 1 teaspoon pomegranate seeds in 8 of the wells in a 16-cube ice tray; drop red currants in remaining 8 wells. Fill wells with water. Freeze into ice cubes, 8 hours to overnight.
  2. 2 Combine chopped cranberries, water, and sugar in a saucepan over low heat. Simmer, stirring frequently, until cranberries have completely softened, about 15 minutes.
  3. 3 Strain cranberries through a fine mesh sieve, gently pressing the pulp to extract the liquid. Let syrup cool before covering, then refrigerate 8 hours to overnight.
  4. 4 Use a clean needle to thread popcorn and dried cranberries onto one long food-grade thread. Cut into 8 equal strings.
  5. 5 Add 1 pomegranate ice cube and 1 red currant ice cube to each serving glass. Pour 2 tablespoons syrup into each and top with 3/4 cup tonic water. Garnish with a lime wedge and a string of popcorn and cranberries.

By Buckwheat Queen

Festive Fruit Salad with Yogurt-Orange Dressing
Dinner

Festive Fruit Salad with Yogurt-Orange Dressing

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
  2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
  3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Zesty Salad
Lunch

Zesty Salad

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

By farah

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Perfect Pomegranate Cranberry Sauce

Perfect Pomegranate Cranberry Sauce

4.5

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  2. 2 Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  3. 3 Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

By LaurenRae

Fonio Pilaf
Dinner

Fonio Pilaf

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
  2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
  3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Apple, Pomegranate, and Pecan Salad
Lunch

Apple, Pomegranate, and Pecan Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
  2. 2 Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

By KenzieKook

Stuffed Eggplant with Israeli Couscous
Dinner

Stuffed Eggplant with Israeli Couscous

3.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  2. 2 Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  3. 3 Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  4. 4 Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

By Reynolds KitchensR

Pomegranate Holiday Cocktail
Drink American

Pomegranate Holiday Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 2 highball glasses and a cocktail shaker with ice.
  2. 2 Add vodka, pomegranate juice, lime juice, and orange-flavored liqueur to the cocktail shaker and secure the lid. Place one hand on the lid and one hand on the shaker; shake vigorously until the outside of the shaker frosts, about a slow count to 10.
  3. 3 Pour evenly into the prepared glasses. Top with soda and pomegranate seeds; stir before serving.

By ERIKIM21

Pear and Pomegranate Salad
Lunch American

Pear and Pomegranate Salad

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
  2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Easy Acai Smoothie Bowl
Breakfast American

Easy Acai Smoothie Bowl

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine acai, bananas, blueberries, almond milk, and honey in a blender. Blend until smooth. Smoothie should have a thick consistency, like frozen yogurt.
  2. 2 Pour into 2 bowls and top with banana slices, blueberries, pomegranate seeds, and coconut.

By Barbara Sauermann

Healthy Apple and Kale Salad
Dinner American

Healthy Apple and Kale Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
  2. 2 Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

By Max Lamb