We all know strawberries are at their best during the summer, but you can find some that are pretty good throughout the year. They’re perfect this time of year to add a bit of sweetness to. (No sugar needed when they’re at the peak of their season.)
(You can read about the numerous health benefits of pomegranate juice in my recipe for Pomegranate-Pear Holiday Salad.)
Ingredients:
- A few rosemary sprigs
- 1/2 cup pomegranate seeds
- Approximately 20 medium strawberries, washed and dried
- 1/2 cup mascarpone
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon vanilla extract
Preparation:
Cover a serving plate with rosemary sprigs and set aside.
Before you begin opening your pomegranate, make sure you’re wearing an apron or clothes you don’t care about — pomegranate juice stains! With a chef’s knife, make a cut through the crown of the pomegranate, halfway through the fruit. Then, use your hands to break it open. Repeat the process with each half and working over a bowl, use your fingers to gently remove the seeds from the peel and membranes. Place 1/2 of the seeds onto a plate and set aside.
Use a tiny melon baller or a small paring knife to core your strawberries and set aside.
In a tiny mixing bowl, combine the mascarpone with the sugar and vanilla and blend until smooth. Place this inside a small plastic baggie. Cut about 1/4-inch off one of the bottom corners, and gently squeeze the mixture towards that tip. (You just made your own pastry bag!) Squeeze a bit of the mascarpone into each strawberry and then press this onto the pomegranate seeds. As you go, carefully place them on your rosemary-covered plate.
Some additional notes:
To save time you can purchase prepackaged pomegranate seeds. Gelson’s and Trader Joe’s usually sell them this way during the holidays.
When you garnish desserts, it doesn’t have be mint (though I love mint). Use any beautiful, fragrant herb you have in your garden (or your neighbor’s garden)!
