POM Wonderful

POM Gelato:

• Prepare fresh pomegranate juice.*
• In a saucepan, reduce 2 cups pomegranate juice and 1 cup of water down to 1 cup over low heat.
• Freeze the reduced pomegranate juice in an ice-cube tray. (Individual cubes will freeze faster.)
• Put the frozen pomegranate cubes in a food processor with 1/4 cup sugar and grind briefly.
• Add the mascarpone and pulse until the mixture is smooth.
• Transfer the mixture into a small container and freeze again, 20 to 30 minutes, before serving. You can pulse the gelato briefly in the food processor if it freezes too much.

POM Poached Pears:

• Combine 1-1/2 cups pomegranate juice, sugar, water and port in a small saucepan and bring to a low simmer.
• Peel and core the pears.
Submerge the pears in the pomegranate port until tender. Remove from heat and let cool in poaching liquid.
• Remove the pears when cool and set aside at room temperature.
• Warm the reserved poaching liquid.
• Cut the pears in half.
• Place the warm liquid onto a bowl or plate and place one pear half in the center.
• Scoop POM gelato into the center of pear and present the other pear half at an angle on top.
• Garnish with a fresh mint leaf.

Nutrients per Serving (1 pear, 1/2 cup gelato): 283 calories (119 calories from fat), 3g protein, 13g total fat (7g saturated), 42g carbohydrates, 5g dietary fiber, 35mg cholesterol, 32g total sugars, 0mcg vitamin A RE, 25mg sodium, 199mg potassium, 7mg vitamin C

* For 3-1/2 cups of juice, cut 7-10 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.