Pomegranate Molasses Crumbs

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 ml (7 fl oz) fresh beetroot juice (about 4 medium-size beetroot)
  • 200 ml (7 fl oz) pomegranate molasses
  • 3 slices sourdough bread, 2 cm (¾ inch) thick, crusts removed
  • 100 g ( oz) clarified butter, melted
  • 100 ml ( fl oz) grapeseed oil


Combine the beetroot juice and pomegranate molasses in a small saucepan over medium heat and reduce by one quarter. Strain and allow to cool.

Thoroughly soak the sourdough slices in the beetroot mixture. Transfer to a wire rack and dehydrate approximately 2–3 hours in a 100°C (200°F/Gas ½) oven until the bread is thoroughly dry and brittle.

Break bread into small pieces and fry in a combination of clarified butter and grapeseed oil over medium heat until crunchy. Allow to cool. Store in an airtight container until required.