Pomegranate Jelly

I know in the last few years I’ve shared with you some of my favourite things:
1. Chocolate ~ of any kind.
2. Beautiful Cupcakes.
3. Frosting.

Add to that list my undying adoration for the pomegranate. It’s such a gorgeous deep crimson fruit that’s full of vitamin C and antioxidants.

I eat one a day, and soon the season will be over around here and my daily treat will be scarce. I thought I needed to bottle up some of that sweet tart juicy pom love so I made a jelly.

It was just the prettiest darn jelly I have ever seen.

As a treat after dinner I made some easy butter puff pastry nests with mascarpone whip piped around the top and a dollop of jelly in the middle. So darn good. A light dessert that’s like a little bite of spring.

No word of a lie, if the world was crumbling around me I would not move an inch until I had licked the mascarpone whip bowl clean. It’s that delicious.  It’s the same whip that I used here only with mascarpone cheese.

Make extra and dip it with some fruit.  Or just selfishly eat it with a spoon like I did.

I read a few recipes and combined them for my own.   The grated orange peel gives this jelly an amazing flavour that can be used for both sweet and savoury dishes.

Enjoy,

*this made eleven 8 oz jars

• 5 cups fresh pomegranate juice – you can use POM juice too for less mess
• 7  cups white sugar
• zest of one orange
• 1 tbsp butter
• 2 packages of liquid pectin

1.   Combine pomegranate juice, butter, zest and sugar in a large saucepan. Bring to boil over high heat and add liquid pectin. Bring back to a full boil, and boil  exactly 1 minute. Remove from heat and skim off foam, if any.

2.  Ladle into hot, sterilized jars to within about 1/2 inch of the top.   Seal with lids (that have been sitting in some hot water) and rings.   Leave the jars to rest on the counter for 24 hours.

** the puff pastry nests are store bought pastry that I cut with a round cutter.

Chocolate Tiramisu Cupcakes

Company’s coming!  Today my sister-in-law is coming with her boys for dinner and a swim.  I am sooo looking forward to some adult company this afternoon!  Now that summer is here our house is constantly full of kids and I have become a full time lifeguard in our pool (not that I’m complaining about sitting poolside all day long…)!  So we’ve made a lovely summer BBQ dinner and of course a decadent dessert.  These are Chocolate Tiramisu Cupcakes.  Boozy Kahlua cupcakes topped with mascarpone cheese and whipped cream…hello!  Screaming your name yet??

Ok, so here’s what I did…these are actually a recipe from Pampered Chef.  They use mini cakes for theirs, but me?  Go big or go home that’s what I say.  I did not use a cake mix, I made this decadent dark chocolate cake from Sweetapolita (who I LOVE and am secretly obssessed with), then I topped it with a mascarpone cheese mixture and whipped cream on top of that.  Okay, I must confess, I cheated on the whipped cream and went and bought some (gasp!).  Next time however, I would whip my own as it would probably be more stable and last longer.  I literally had to top one with the mascarpone and cream and then take pictures as the whipped cream was melting.  This isn’t a dessert you could throw on a picnic table and leave (it wouldn’t last that long anyway).

Make the cupcakes and let cool in the pan for 15 minutes.  Then, brush (LIBERALLY I say…) with some Kahlua or coffee liqueur.  Allow cupcakes to cool completely.  Top with mascarpone mixture and then whipped cream.  Sprinkle some cocoa on top.

Here’s the mascarpone mixture:

• 250 grams mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 2 tsp vanilla extract

1.  Mix thoroughly and pipe onto cooled cupcakes.