Pomegranate Coupe


Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The combination of pomegranate and kiwi fruit is a pleasing one in both appearance and taste. This elegant dessert is easy to make and the addition of rum gives it a surprising flavour.


  • 4 kiwi fruits, peeled and chopped
  • 2 pomegranates, seeded
  • 1 tablespoon white rum mixed with1 tablespoon clear honey
  • 150 ml/5 fl oz/⅔ cup double/heavy cream, whipped until it holds its shape
  • 1 egg white, stiffly beaten
  • 2 tablespoons caster/superfine sugar
  • few sprigs of mint(optional)


    Place the chopped kiwi fruit and all but 2 tablespoons of the pomegranate seeds in separate bowls. Divide the rum and honey mixture between the fruits. Fold the whipped cream into the stiffly beaten egg white, then fold in the sugar. Layer the fruits and cream mixture into tall glasses, finishing with a layer of the cream mixture. Chill for about 30 minutes. Decorate the tops with a few of the reserved pomegranate seeds, and a small sprig of mint if you wish.