Guest Editors

Alice Waters' Pomegranate Gelée

By • November 21, 2013 • 14 Comments

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. We'll also be giving away a copy of her new book each day!

Today: Alice shares a dessert that captures the juicy brightness of an underutilized fruit.

Pomegranate Gelee on Food52

I'm always surprised when I break open a pomegranate and rediscover the beauty of the ivory-colored, paper-thin pulp cradling hundreds of tiny scarlet fruits, each encasing one seed. Their sweet-tart juice is perfectly refreshing, and the crunchy texture of the seeds is part of the experience. Gelée is a great way to feature pomegranates and is very simple to make; garnish it with more pomegranate seeds and serve it on its own or with a scoop of sorbet

More: Here's how to de-seed a pomegranate.

Pomegranate Gelée

Serves 6

6 medium pomegranates
1 3/4 cups water
1 1/4-ounce packet unflavored gelatin
1/2 cup plus 2 tablespoons sugar
1 lemon
Rosé wine

See the full recipe (and save and print it) here.

Photo by James Ransom

We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite way to eat pomegranate? We'll choose a winner this Friday, November 22 -- unfortunately, we can't ship outside the US.

Jump to Comments (14)

Tags: holiday, dessert, alice waters, pomegranate, gelée, gelatin

Comments (14)

Default-small
Default-small
Default-small

11 months ago allstar379

Recently, I've loved eating fresh pomegranate arils alongside butternut squash soup! And of course...they're delicious taken straight from the fruit with a spoon

Open-uri20130418-4780-eqj2eh

11 months ago Frances Peets

I just love to linger over the fruit taking my time to pull it apart with a grapefruit spoon!

Default-small

11 months ago Kristen

In cocktails!

Default-small

11 months ago ingababinga

Fresh goat milk yogurt, pomegranate arils, iced farm raspberries, and raw almond slivers. The perfect breakfast bite!

Default-small

11 months ago Karina Navarro

Straight from the fruit!! Love those beautiful seeds!

Default-small

11 months ago ATG117

Straight from the fruit or sprinkled over Greek yogurt

Default-small

11 months ago PJ

On the streets of Istanbul purchased fresh pressed from the vendor's cart.

Default-small

11 months ago JanetK

Pomegranates are absolutely lovely fruits with a rich historical and cultural value (for instance, the pomegranate is a common motif in textile design across the ancient world). The arils are so flavorful that I eat them on their own or tossed into salads or with yogurt.

Default-small

11 months ago SallyM

I make an a salad with little gems and top it with persimmon, goat cheese and pomegranate seeds - it's beautiful and delicious.

1052513_1802890268279_594392064_o

11 months ago Cosmolyn Sewell

My mom always makes pomegranate dessert salad for thanksgiving

036

11 months ago aargersi

Abbie is a trusted source on General Cooking.

does freezing the arils and putting them in my champagne count?

Default-small

11 months ago laura

Fresh, over the sink!

Default-small

11 months ago Sheila Noone

With toasted pecans over goat cheese.

Default-small

11 months ago Shannon

In salads!