Pomegranate-Rose Filling, Glaze, and Garnish

Pomegranate-Rose Filling

• 1 tart green apple, peeled, cored, and diced
• 1 cup 100% pomegranate juice
• ⅓

For the filling, line a 9x5-inch loaf pan with aluminum foil and lightly grease.

Place the chopped apple and pomegranate juice in a medium saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and gently simmer for 10 minutes, until the apples are fork-tender. Pour the resulting apple-pomegranate mixture into a blender, along with the sugar, agar, and rosewater. Thoroug