By UmmBinat on August 22, 2011
Photo by awalde
Photo by awalde
"Delicious and fancy like. "What does pomegranate molasses taste like?... It has that deep, grown-up flavor similar to espresso that makes food taste more sophisticated. But it's not bitter and that makes it totally different in my eyes than regular molasses, which I haven't managed to love yet even though I tried hard." Modified from a fruit salad recipe found on http://www.dinnersanddreams.net."
Serving Size: 1 (204 g)
Servings Per Recipe: 2
"Wonderful apple dessert! Today I prepared this as snack between meals, I could not wait until dinner.
I wanted to prepare something beatiful for you, so I found that this recipe could be a great option. After cutting apples I dipped the pieces in salted water to preserve the color (1 teaspoon salt in about 1 liter water).
With Chritmas cookies mold I cutted off stars. I had pomegranate molasses and honey I used our own honey as we are beekeeper.
Thanks a lot for your healthy and tasty recipe!"
"Good and different from the usual fruit/apple salad. I used the walnut option. Think this will also be wonderful for breakfast with yogurt. Thanks for sharing!"
"If I could rate this higher than 5 stars, I would! It's a great salad, but then, all the ingredients in it are things I love! Absolutely a recipe that I'll be keeping & making over & over again! Thanks so much for sharing it! [Tagged & made in Please Review My Recipe]"
"this is really good i had never used pomagrante molasses before i had a jar unopened from my last zaar tour and i thought what the heck , im so glad i tried this recipe its very good , i put cinnmon with mine"
"Perfect combination of flavors! Here's what I did: diced the apples small and added to acidulated (fresh lemon juice) water to keep them from browning. Gently heated up the honey and pomegranate molasses long enough for the mixture to be easy to pour. Arranged the apples, raisins (plus a few golden raisins for color), walnuts on a salad plate then drizzled the honey/molasses over everything. Garnished with lemon zest. I didn't have Granny Smith on hand rather a light greenish/yellow skinned apple of unknown variety. Local blackberry honey was used, too. This morning I'm making the recipe again this time placing the ingredients over a scoop of Nancy's plain yogurt and eating for breakfast. Thanks for posting. The recipe has been added to my Best of 2011 Cookbook. Reviewed for NA*ME Tag and Veg Tag/September."