|100% pure pomegranate juice, preferably POM Wonderful (see Note)|
|cassava or cornstarch||.||.|
|pomegranate arils (optional)||.||.||.|
Glaze In a small saucepan, stir together the pomegranate juice, sugar, and cassava until dissolved. Cook over medium heat, stirring constantly, until clear and thickened. If using cassava, this will happen just after boiling; if using cornstarch, the liquid needs to be simmered for about 30 seconds after reaching a boil.
Remove the pomegranate mixture from the heat and pour it into a glass measure with a spout. Let it cool until no longer hot, about 20 minutes. Scrape it into a squeeze bottle or a quart-size reclosable freezer bag with a small semicircle cut from one corner. Pipe a simple design onto each plate. If the glaze stops flowing while piping, gently squeeze the bottle over the cup until the glaze flows again at the proper consistency.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.