The tough, leathery skin of this fruit is the guard of hundreds of bright capsules that are bursting with a sweet but sharp and dry tang. When picking, look for fruits that are weighty for their size. They will keep for a few weeks but I doubt they will last for that long! They are delicious on their own but my favourite way to enjoy them sprinkling them over a salad with cured ham or a nice, salty blue cheese.
- In a medium pan bring to the boil 200g castor sugar, 50ml water, 100ml rose juice, the zest of 2 oranges, 50ml apple juice, 1 bayleaf, half a stick of cinnamon and some freshly ground black pepper.
- Reduce the liqour by half and then add 500g pomegranate berries.
- Turn the heat down and simmer for 10 minutes till the mixture starts to thicken.
- Strain through a fine sieve to remove the seeds.
- Transfer to a kilner jar and allow to cool.
- Great as a addition to roasted pheasant, duck or glazed ham.