Alice Waters' Pomegranate Gelée

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.

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.