Pomegranate Semoule

Foodie Fight Challenge using semolina flour and pomegranates.

Interesting challenge since I am familiar with these two ingredients as semolina is widely used in Europe and I had pomegranate trees in my garden. I had to buy a pomegranate this time and went to AJ's - bad choice! one pomi cost almost $3.00!! I went to Trader Joe's and they were 99c!

Anyway, lesson learnt!

Semolina is often used to make cakes, gnocci and pasta type dishes so I decided to go with a traditional European dessert, spiced up with some pomi wine.

Pomegranate Semoule

For the Pomegranate wine:
3 pomegranates
3 cups red wine (low tannin)
1 tbs vanilla sugar
Cinnamon stick
4 tbs orange juice
Juliennes of rind of one orange


Put the wine, sugars, cinnamon stick and orange juice in a pan and start heating.

In the meantime, open up the pomegranates over a plate, to preserve any juice that may fall, and remove all the fruits.
Add to the wine mixture, bring to a boil and simmer for about 30mins.
Pass through a sieve, pressing the pomi fruits to get out as much juice as possible.
Set aside.

For the Semolina mould
2 cups of the pomi wine
3 oz semolina
3 oz sugar

Bring the pomi juice to a boil, reduce to a low simmer and slowly sprinkle the semolina over it stirring all the time. Add the sugar and keep stirring until smooth.
Pour cold water over the glass or dish you will be using, pour the cooled mixture in and refrigerate.

For the Pomegranate syrup
1 cup pomegranate juice
1/2 cup sugar

In a small saucepan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is dissolved; boil for about 1 minute to reduce. Remove from heat and cool. Cover and refrigerate

Presentation.
Drizzle the pomi syrup over the mould, top with some whipped cream and decorate with a few of the pomi fruits.
Serve chilled.