Recipe by Chef Sean #2
Haven't tried this yet, but it sounds good. If anyone tries it, how about posting a review? From http://www.astray.com/recipes/.
Top Review by Elisa72
I'm not giving stars because I strayed so far from the original recipe. I didn't have any minute tapioca - which I assume is the proper type for this recipe - so I used large pearl tapioca. I soaked the tapioca overnight in the pomegranate juice - my first mistake. I should have soaked it in water. When I heated the juice to boiling the tapioca pearls totally disintegrated. So I added more pearls, but I didn't measure and ended up putting in too much. I simmered it for hours and finally gave up on getting the tapioca fully cooked and left the pot on the stove overnight. By morning the "pudding" was almost hard as a rock! I added about a cup of water and simmered it again for several hours, and finally ended up with actual pudding and tapioca pearls that were actually cooked! I had added quite a bit of sugar and no grenadine. The final product, while pretty far from the original recipe, was really quite tasty! So, the moral of the story is, good recipe BUT USE MINUTE TAPIOCA! Oh, and it makes about 4 servings according to the recipe at astray.com.
Directions See How It's Made
- Cut crowns off Pomegranates, then cut into sections.
- Place the sections in bowl of water then roll out arils (juice sacs) with your thumbs.
- Place arils plus some of the water in blender, and puree until the arils are broken up.
- Strain through colander, pressing on seeds to extract more juice.
- Taste juice, add sugar and grenadine, if desired.
- Measure 2 cups of the Pomegranate juice into a saucepan.
- Sprinkle the tapioca into the juice and let sit 5 minutes.
- Heat the mixture to boiling, reduce heat and simmer until tapioca grains are translucent.
- Serve with whipped cream, and optional Pomegranate arils.