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The Season For Pomegranates

The Season for Pomegranates brings an interesting perspective to cooking with pomegranates, one that ties in closely with cultural and religious symbolism. The pomegranate is not just a fruit here; it’s a symbol intricately tied to the Jewish festival of Rosh Hashanah and is celebrated for its supposed 613 seeds, mirroring the 613 mitzvot (commandments) of the Torah. This adds a deeper meaning to the recipes, beyond the enjoyment of seasonal fruit.

Key Highlights:

  1. Cultural Context: The article opens with the cultural importance of pomegranates, setting the stage for recipes that are not just delightful but also culturally significant.
  2. Variety in Dishes: From a cobbler to a gelée to a refreshing ice, the recipes cover a range of textures and flavors, all celebrating the pomegranate.
  3. Adaptability: The “Apple-Pomegranate Cobbler” and the “Persian Pomegranate Gelee” come with recommendations for both dairy and non-dairy (pareve) options, making them accessible to people observing kosher dietary laws.
  4. Detailed Instructions: Each recipe offers a detailed breakdown of steps, ensuring that even those not familiar with cooking with pomegranates can easily follow along.
  5. Festive and Seasonal: It provides readers with timely inspiration for the holiday season.
  6. Quality of Content: The recipes are sourced from reliable places, like Food & Wine, or from experts in the field, providing assurance of the dish’s quality and authenticity.

Unique Aspects of Each Recipe:

Apple-Pomegranate Cobbler

The blend of apple and pomegranate offers a mix of tartness and sweetness, elevated by a crumbly, buttery topping. The choice of serving it with vanilla ice cream adds a touch of indulgence.


  • 2 cups pomegranate juice
  • 6 peeled, halved, cored, sliced ½-inch thick apples
  • 1 cup sugar
  • 2 ¼ cups flour
  • Kosher salt
  • 2 teaspoons baking powder
  • 1 stick cold unsalted butter, cut into small pieces, or ½ cup unsalted pareve margarine
  • 1 cup cold heavy cream or pareve cream
  • Pomegranate seeds
  • Pareve vanilla ice cream


  1. Preheat the oven to 375°F (190°C). Place an 8 x 8-inch glass baking dish on a foil-lined rimmed baking sheet.
  2. In a small saucepan, bring the pomegranate juice to a boil over high heat, then reduce it to ⅓ cup (about 15 minutes). Pour the reduced juice into a bowl. Fold in the apple slices, ¾ cup sugar, ¼ cup flour, and ½ teaspoon salt. Scrape this mixture into the prepared baking dish.
  3. In another bowl, whisk together 2 cups flour, ¼ cup sugar, baking powder, and ½ teaspoon salt. Add the cold butter or margarine and cut it in until the mixture resembles coarse crumbs. Stir in the cold cream.
  4. Gather the topping mixture and scatter it over the apple filling. Brush the top with cream and sprinkle with sugar.
  5. Bake for 60-70 minutes or until the filling is bubbling and the topping is golden. If the crust is browning too quickly, tent it with foil.
  6. Let the cobbler cool for about 20 minutes. Sprinkle with pomegranate seeds and serve with pareve vanilla ice cream.

Persian Pomegranate Gelee

A relatively simple yet exotic recipe that focuses on the unadulterated flavor of pomegranate. Garnishing with pomegranate seeds adds a textural contrast to the smooth gelée.


  • 6 cups pomegranate juice
  • 3 envelopes unflavored gelatin
  • Pomegranate seeds


  1. Put 1 cup of pomegranate juice in a small bowl and sprinkle the gelatin on top. Let it stand until moistened, about 3 minutes.
  2. In a saucepan, bring 2 cups of pomegranate juice to a boil. Whisk in the dissolved gelatin mixture and simmer for 1 minute until the gelatin is fully dissolved. Stir in the remaining 3 cups of pomegranate juice. Let the mixture cool.
  3. Pour the mixture into 8 glasses and refrigerate for 4 hours or overnight.
  4. Garnish with pomegranate seeds before serving.

Pomegranate Ice

This recipe offers a refreshing take on the fruit, making it ideal for end-of-summer gatherings or as a palate cleanser in a multi-course holiday meal.


  • 8-10 seeded pomegranates
  • 3-4 tablespoons lemon juice
  • 1 ½ teaspoons grated lemon peel
  • ¾ cup sugar


  1. Blend the pomegranate seeds in a blender. Strain and save the liquid to make 4 cups.
  2. Add lemon juice, grated lemon peel, and sugar to the pomegranate juice. Mix well.
  3. Pour the mixture into a metal pan and cover it with foil. Freeze for 8 hours.
  4. Remove from the freezer and break the frozen mixture into chunks. Blend it into a slushy consistency.
  5. Refreeze the slush until it’s firm, then serve as a refreshing pomegranate ice treat.

Overall, this recipes serves as both a culinary guide and a cultural commentary, providing readers with a multifaceted approach to celebrating the season of pomegranates.

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