Need a fancy appetizer for your Valentine’s evening in? Have I got a dish for you!
Hop on over and check out my guest post on Cooking Planit’s blog today. I was able to make a delicious savory-sweet Brie Napoleon with Pomegranate Compote and a simple pasta dinner all in about 45 minutes. I’m not saying it was a fun and relaxing 45 minutes, but it can be done.
My adapted recipe for the pomegranate compote is below, but check out the recipe on Cooking Planit for the Napoleon itself, and for some adept help at planning your Valentine’s Day dinner. There’s a delicious ricotta and pea ravioli with creamy tomato sauce that I am also yearning to try!
- Seeds of one ripe pomegranate
- 3 Tbs brown sugar
- 1 Tbsp pomegranate juice (or substitute water)
- 1 whole clove
- 1 whole allspice
- Mix the pomegranate seeds, brown sugar and pomegranate juice in a small saucepan. Stir over medium-high heat until the sugar is dissolved, then reduce the heat to low.
- Add the clove and allspice and simmer, stirring often, until the mixture thickens.
- Spoon the warm compote over freshly-baked Brie Napoleon, or spread it on a warm croissant.