It’s been quiet on the blogging front, but things are always busy behind the scene at Super Kitchen Machine. Every day there are Kitchen Kits to send around the world, emails to answer, and recipes to test, re-test, and photograph. And then, once a month the mailman delivers a new book to review for alive magazine.
Recently I had the pleasure of reviewing “The Longevity Kitchen” by Rebecca Katz for alive. Katz writes about ingredients and recipes that really suit my lifestyle, so her book was a pleasure to explore. This is where, late one night between the covers, I first read about Pomegranate Molasses. For those of us with an affinity for molasses, who enjoy sweets with a bitter, sour, or savory edge it may not seem legit to refer to fruit juice thus reduced as ‘molasses’. I had to wonder if this might just be an artificially applied boutique term for pomegranate ‘syrup’. But no! After making this recipe in the Thermomix I came to fully appreciate the appropriate reference to molasses — though I still prefer to call this festive topping my Ruby Reduction.
What makes this work so well?
Pomegranate molasses has a certain depth or sharpness to it that is reminiscent of real molasses. Katz refers to the umami qualities of pomegranate, and the tanins therein. This goes a long way to explaining something rather nebulous. Pomegranate molasses is dark, thick, and edgy. And it’s definitely for people who like their sweets on the tangy side. Indeed, it’s just perfect for folks like us.
Not just for special occasions…
Pomegranate molasses is well placed in the middle and can swing both ways — towards sweet or savory. Think of adding it to breakfast pancakes, smoothies, home-made yogurt, or oatmeal. Drizzle over hot Moroccan-style chicken, roast duck, smokey pork, or grilled fish. Spoon it over ice cream or warm tea cake. In the photo above I used pomegranate molasses to elevate a parfait made of oven-roasted strawberries, Thermomix yogurt, basil-lemon curd (Tenina’s Citrus Curd recipe), topped with almond crisp. Also inspired by Kat’s book, this combination tasted even better than it looks!
- 1 litre (35.3 oz) pomegranate juice (so easy thanks to POM!)
- 100 g. (3.5 oz) maple syrup
- 25-30 g. (0.9-1 oz) fresh squeezed lemon juice
- place all ingredients in the Thermomix bowl and cook 55-70 minutes/Varoma/speed 2, cap removed. Liquid will reduce greatly, and will thicken slightly on cooling.
- consider using in place of molasses in this recipe for slow pork ribs
- see another recipe for Pomegranate molasses (uses sugar) on the Thermomix forum
- how will YOU use this ruby reduction? Would love to know how other Thermomix fans get creative with pomegranate syrup!