I’ve just been shopping and realized that pomegranates are still in supermarkets, so it is a good time to post the recipe for the chocolate-pomegranate things referenced in the early chapters of Not Time’s Fool. I’m fairly domestic in other areas of my life, if not in my writing, but so far recipes haven’t been featured on this blog. Maybe I should change that. I can talk about food and writing combined for days.
Anyway, I learned to make the chocolate-pomegranate nuggets several years ago and bring them to a friends’ holiday party every year to great acclaim – and they are the simplest thing ever, so you can do this too. The recipe’s at the end of the book in the Acknowledgments section, but it’ll take most of you a while to get there, so here it is. I originally found it on the POMWonderful® website, but it’s not there any longer for some stupid reason. They do have very good instructions for getting the arils (seeds) out of the pomegranate. Here’s my version of the recipe.
- 2 cups pomegranate arils (from 1-3 pomegranates, depending on size)
- 8 oz. bittersweet chocolate
Bring the arils to room temperature since this will make later stages easier. Melt the chocolate in a covered pan over another pan filled with hot water, or you can do this in the microwave. Let cool slightly while you get out a bowl and a cookie sheet (either nonstick or covered with parchment paper). Put the arils in the bowl and scrape in the chocolate; mix till thoroughly combined. Use a couple of spoons to plop bite-sized bits of chocolate-aril mixture onto the cookie sheet, leaving a inch or so in between. Work quickly, because the chocolate will harden (though it helps to have everything warm). Put the cookie sheet in the fridge for about an hour before serving. If you have any left over (ha ha), store in fridge. Eat with full consciousness of mythological symbolism.