Saturday, 26 November 2011

Baby, You'd Be So Nice To Come Home To... or Mint Orange with Pomegranate Molasses

I'm not much of a dessert man if I'm honest. There isn't some particular prejudice towards dessert, I quite enjoy them and indeed have been known to have a second go at ones I particularly esteem; I even create them on occasion, it's just not a focus I have. Too savoury a palate, or maybe the title suggests I'm subconsciously in a hurry, I have no idea. Here we are anyway with a dessert, which is a first for musings.

Just a note at this point that I think pomegranate molasses the most amazing thing. It is so good in a variety of savoury and sweet situations because of it's beautiful intertwined sweetness and biting acidity.  Translating to a great counterpoint in a dish like this, or a tremendous flavour booster on the savoury plate.

A dessert most simple yet intoxicating, with a tantalising play of sweet and savoury, it could even be used as a palate cleanser if you intended to follow with a more "proper" dessert. Personally my choice after this little number would be a coffee and chunk of chocolate, simple tastes I know...

Mint Orange with Pomegranate Molasses

4 Oranges (navels may be the go, otherwise deseeding is an additional task)
Pomegranate Molasses
Mint, handful torn
Optional White Port

With a knife, top and bottom the oranges, then take the skins off. Slice finely crossways. Arrange on a serving dish as you please, throw some mint over and add another layer of orange. How you do this step all depends on the quantity your making, obviously you can make more and this would allow more layers. When constructed drizzle generously with pomegranate molasses. Refrigerate for 2hrs or so for maximum flavour. If you like, a drizzle of White Port (or favourite liqueur, Cointreau would work well) with the molasses adds further tastiness. Garnish with whole fresh mint leaves when serving.  It really is quite the delightful melange.

Despite the apparent simplicity, this really is a show stopper!


  1. Tee hee you should make this as a pavlova topping and join the #pavbloghop!

  2. Hi Michelle, I'm trying to come with a spin on pavlova for it, just hasn't hit me yet! I'm not sure this would work with all the sugar in the meringue.