Recipe: Pomegranate Caramel Glaze – Excerpt from the Kelis Cookbook

October 9, 2015

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I love pomegranate seeds for the color and the flavor, and we grew up eating them—they were like little jewels. I use this two ways: as a donut glaze and also, without the butter, as a syrup for duck (see Peking Duck, page 103) or to drizzle on pancakes. But they’re a lot of work for such a little thing! They have a distinctive flavor and go great with the donuts.

MAKES ABOUT 1 1/2 CUPS
1 1/2 cups pomegranate seeds
4 allspice berries
4 whole cloves
1 cinnamon stick
1 packed cup light or dark brown sugar
1 1/2 cups bourbon
1/4 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, cut into cubes (use if making a glaze)

Combine the pomegranate seeds and 1/2 cup water in a small saucepan and bring to a boil over high heat.
Add the allspice, cloves, cinnamon stick, and brown sugar. Return the liquid to a boil. Reduce the heat and simmer until the seeds are mushy and nearly all of the liquid has evaporated, about 10 minutes. Pour through a fine-mesh strainer into a medium bowl; discard the contents of the strainer and return the syrup to the saucepan.
Add the bourbon and bring the mixture to a boil over high heat. Reduce the heat and simmer until thick and syrupy. Turn off the heat and stir in the cayenne to finish the syrup. If you are creating a glaze, add the butter and stir until it is thoroughly incorporated. Any remainder glaze can be stored in the refrigerator.

Pomegranate Caramel Glaze Recipe found in the Kelis Cookbook, My Life On A Plate Recipes From Around the World available wherever books are sold now.

Printed with Permission.

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