Pomegranates and Almonds recipe
information
This delicious dessert is traditional in North Africa at the Jewish New Year.
Rosebuds are available from Middle Eastern stores, as are rosewater or orange-flower water.
ingredients
2 pomegranates
1 cup chopped blanched almonds
1/4 cup sugar
4 drops orange-flower water or rosewater
dried rosebuds or rose petals to decorate (optional)
1 cup chopped blanched almonds
1/4 cup sugar
4 drops orange-flower water or rosewater
dried rosebuds or rose petals to decorate (optional)
method
1. Break open the pomegranates and carefully remove the sacs enclosing the juice and seeds. Discard all the white parts of the fruit; they are very bitter.
2. Place pomegranate in a bowl. Carefully stir in the almonds, sugar, and orange-flower or rosewater, taking care not to break the sacs.
3. Divide the mixture among 4 dessert bowls or sundae glasses. Sprinkle with the rosebuds or rose petals, and serve chilled.
2. Place pomegranate in a bowl. Carefully stir in the almonds, sugar, and orange-flower or rosewater, taking care not to break the sacs.
3. Divide the mixture among 4 dessert bowls or sundae glasses. Sprinkle with the rosebuds or rose petals, and serve chilled.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
