I don’t use pomegranates much in my desserts, apart from a garnish here and there. I love their taste, but never feel in the mood to wrestle the seeds out of the fruit. It’s messy work. Luckily, you can buy pomegranate juice at the supermarket. It’s somewhat bitter taste works wonderfully to complement sweeter dishes. This is especially true with sugary meringues, which when frozen become soft and chewy. These one-or two-bite delicacies are great to serve as a warm-up course for dessert.
Stir together the sugar and water in a medium saucepot. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is reduced to
The meringues can be made 2 days in advance if the weather is not humid. (Otherwise, make and freeze them in the same day.) Store in an airtight container at room temperature. The meringues can be filled with the sorbet and frozen 1 day in advance. Store in a single layer in an airtight container or on a baking sheet wrapped in plastic wrap.
Using a very small scoop or melon bailer, fill the meringues with the sorbet. Serve immediately, or freeze until ready to serve.
© 2006 Emily Luchetti. All rights reserved.