Recipes incorporating Muirhead Pomegranate Syrup

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Recipes Incorporating Muirhead  Pomegranate Syrup

Apple crisp Coeur a la Creme Pomegranate parfait Pomegranate trifle
Chicken, roasted Pears helene


APPLE CRISP with Muirhead  Pomegranate Syrup

             4 cups, peeled and sliced baking apples
             ½ cup Muirhead  Pomegranate Syrup
             1 Tbsp lemon juice
             1 cup rolled oats, uncooked
             ½ cup sugar, white granulated
             ¼ cup flour, all-purpose
             ½ cups nuts, chopped
             ½ tsp cinnamon
             ¼ cup butter, softened

Preheat oven to 350° F. Mix together apples, Muirhead  Pomegranate Syrup, and lemon juice and place in an 8" x 8" baking pan. Combine remaining ingredients until crumbly. Place crumb mixture on top of apple mixture. Bake for 40 minutes. Serve warm or at room temperature with or without whipped cream or ice cream. Serves 4 to 6.
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Muirhead  Roasted CHICKEN

             1 roaster chicken, about 5 lb
             ½ tsp coriander, ground
             ½ tsp cumin, ground
             ½ tsp cardamom, ground
             ½ tsp cinnamon, ground
             ½ tsp garlic powder
             1 ½ tsp coarse salt
             1 tsp pepper, ground
             3 Tbsp olive oil
             1 lemon, cut in half
             ½ cup Muirhead  Pomegranate Syrup

Preheat oven to 350° F. Combine spices, garlic powder, salt, and pepper in a small bowl. Mix in olive oil and lemon juice. Set aside squeezed lemon halves for later use. Clean chicken and place in roasting pan. Insert lemon halves into the cavity of the chicken. Rub spice mix on the entire surface of the chicken, including the underside. Roast for 1 hour. Brush the entire surface of the chicken with Muirhead  Pomegranate Syrup. Roast for additional 30 minutes. (For extra flavor, brush often during the final roasting period.) Total roast time about 90 minutes or until golden and thoroughly cooked. Serves 4.
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Muirhead  COEUR A LA CREME

             cheese cloth to line mold
             2 cups heavy cream, well beaten
             8 oz. cream cheese
             ½ cup confectioners sugar
             ¼ tsp salt
             1 tsp vanilla
             1 tbsp sour cream
             1 ½ cups strawberries, cleaned and sliced
             3 Tbsp Muirhead  Pomegranate Syrup

Line mold with cheese cloth. Pour into prepared mold and fold over cheese cloth ends to cover mold. Unmold heart onto serving plate, garnish with fruit, and serve immediately.

Line mold with cheese cloth. Whip heavy cream until very stiff. Beat together cream cheese, sugar, salt and vanilla. Lightly fold whipped cream into beaten ingredients. Pour into prepared mold and fold over cheese cloth ends to cover mold. Place mold on plate and refrigerate overnight to drain out liquid. Just prior to serving, mix strawberries with Muirhead  Pomegranate Syrup. Unfold cheese cloth, unmold heart onto serving plate, remove cheese cloth, garnish with fruit, and serve immediately. Unmolded heart may be stored in refrigerator for up to 3 days. Serves 11 (makes either 1 large heart (6 inches) or 11 small hearts (2 1/2 inches)).
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Muirhead  PEARS HELENE

             4 pears, Bosc
             1 cup Muirhead  Pomegranate Syrup
             1 cup water
             1 box vanilla pudding or vanilla ice cream
             ½ jar Muirhead  Chocolate Raspberry Sauce

Peel 4 bosc pears. Leave the stem on. Cut ½" from the bottom so the pear will sit upright. Remove the seeds with a corer. Combine Muirhead  Pomegranate Syrup and water in a 3-quart saucepan. Poach pears gently for 1 hour or until tender. Cool in syrup and refrigerate in syrup until ready to serve. Meanwhile prepare pudding mix according to box directions. Just before serving, warm Muirhead  Chocolate Raspberry Sauce in the microwave. When ready to serve, place pudding or ice cream in individual serving bowl, place pear on cream, and garnish with Muirhead  Chocolate Raspberry Sauce. Serve immediately. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2006
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Muirhead  POMEGRANATE PARFAIT

             ½ cup walnuts, finely chopped
             ½ cup Muirhead  Pomegranate Syrup
             1 pint vanilla frozen yogurt or light ice cream,
             slightly thawed

Pomegranate Parfait

Combine Muirhead  Pomegranate Syrup and walnuts in a small mixing bowl, let stand for 5 minutes. Place a scoop of vanilla frozen yogurt or ice cream in each parfait glass and top with Muirhead  Pomegranate Syrup and walnuts mixture. Serve immediately. Serves 4.
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Muirhead  Pomegranate TRIFLE

             1 cup heavy cream, whipped
             ½ cup sour cream (light or regular)
             4 cups cubed pound cake
             2 cups fresh berries
             ½ cup Muirhead  Pomegranate Syrup

Fold whipped heavy cream and sour cream together in a bowl. Set aside. Lightly toss together cake, berries and Muirhead  Pomegranate Syrup. Place half of cake mixture in either a nice serving bowl or trifle bowl. Spoon half of the cream mixture over the cake layer. Repeat. Serve immediately or chill and serve within 4 hours. Muirhead  Pomegranate Syrup may be swirled on top just before serving. Serves 4 to 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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