Prepare fresh pomegranate juice, if necessary*. Prepare fresh pomegranate arils, if necessary.** Reserve 1-1/4 cups of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use). Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan, heat to a low simmer and add the sugar. Continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes). Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed. (Unused reduction can be stored in the refrigerator for up to 7 days).
Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough. Brush lightly with melted butter to hold closed, lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown, remove wrapped brie from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired. Serve this pomegranate recipe.
*To prepare fresh pomegranate juice, cut 2–3 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.
**To prepare fresh pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)