Pistachio and pomegranate meringues

If there were a beauty contest for fruit the pomegranate would win hands down. Admittedly, it is also one of the most frustratingly difficult and downright messy things you can eat but once you’ve mastered the fine art of deseeding it there’s nothing to rival it. Don’t be tempted to buy the pre-picked packaged seeds. They’re a measly excuse for the real thing, which should always be crisp, firm and brightly coloured. The key to successfully teasing those ruby jewels from the multi-chambered clutches of pith without crushing them is patience.

Set aside a good 30 minutes to tackle your pomegranate. Don’t attempt it if you’re stressed, tired or pushed for time. You’ll only end up splattered from head to toe with crimson juice that stains as permanently as blood. Take a sharp knife and, starting from the top, cut halfway down into the fruit so the fruit can be broken in half or into quarters. Using your hands, pry open the fruit over a large bowl letting any seeds and juice drop down into the bowl. Discard any peel or pith to one side. Begin to carefully peel away the inner pith to reveal the different chambers. Break off pieces of fruit in line with the shape of the chambers, all the while gently encouraging the seeds to fall down into the bowl. The trick is to exert just enough pressure to free the seeds without crushing them and covering yourself and everything around you in juice. The whole process sounds horribly tedious but if you’re in the right mood triumphing over the pith can be incredibly satisfying – a bit like playing that game Operation.

Inspired by Monks’ use of long-forgotten store cupboard ingredients I dug out a bottle of pomegranate molasses determined to add a little to the recipe. It’s has a wonderful balance of sweet and sour and works equally well in desserts and savoury dishes. I originally bought it to use in a dressing for a duck salad. The molasses must have been lurking at the back of the cupboard for a fair few years now but to its credit it still tasted exactly the same. I think it must have so much sugar in it that nothing short of nuclear warfare could finish it off.

Pistachio and pomegranate meringues

Serves 4-6

For the meringues

60g of shelled pistachios

4 egg whites

200g of caster sugar

For the cream

400ml of double cream

a tablespoon of pomegranate juice from some crushed seeds

a teaspoon of pomegranate molasses

a drop or two of rose water

To garnish

Chilled pomegranate seeds (no pith!)

Some freshly chopped mint

You’ll also need a handheld electric whisker or kitchen aid

Preheat a fan oven to 120°C. Pop the pistachios on a baking tray and roast in the oven for 10-15mins. Immediately coarsely grind the nuts in an electric grinder or chop finely on a board. Leave to one side.

Next make the meringues. Line a baking tray with baking paper. Take a clean, dry, medium-sized ceramic mixing bowl and wipe around the inside with half a cut lemon. Add the egg whites and begin whisking on a slow setting until it starts to get quite frothy. Increase the speed as the peaks get firmer. When you have stiff peaks, begin to add the sugar a spoon at a time. Whisk for a few seconds after each spoonful. When all the sugar is added fold in ¾ of the pistachios and then spoon 4-6 round shapes onto the baking paper being careful to leave enough room between meringues. Sprinkle half of the remaining pistachios over the top of the meringues and immediately pop into the oven and cook for 45mins or until firm and crisp. Keep an eye on the meringues as you don’t want them to brown too much. Avoid opening the oven door. Turn off the oven and leave the meringues to cool in there for a few hours or until the oven is completely cool.

Crush a few of the pomegranate seeds to produce some red juice. Add the cream to a mixing bowl with the molasses, pomegranate juice and rose water – it should be a lovely pale pink colour, if not add a little more pomegranate juice. Whip until soft firmish peaks appear. Dollop the cream onto the meringues and then sprinkle over some pomegranate seeds, any leftover pistachio and some of the chopped mint.

Posted by Higgs