It’s pomegranate season, people.
And I’m cheating by buying pomegranate seeds directly instead of taking time to actually extract the seeds from the fruit itself. (Although, if you are going down that road, may I recommend you cut the pomegranate in half and then submerge it in water while you pluck the pith from the seeds? The seeds will sink to the bottom and the rest will float. And it’s less messy that way.)
Anyways, I cheated and saved myself 15 minutes.
But what to do with pomegranate seeds? Other than eat them by the handful, I like to throw them in yogurt or use them as a topping on salads. Or, if you’re looking for a dessert option, they add a lovely burst to chocolate almond bark.
Bark is an incredibly simple dessert to make—simply melt chocolate, mix together your chopped components, and spread it thin. For visual appeal, I also like to sprinkle some accoutrements on top, but it’s totally fine to mix it all into the chocolate too.
Then, just let it cool before breaking it apart into little shards of dessert, and you’re good to go.
- 10 ounces bittersweet chocolate, coarsely chopped
- 1 cup pomegranate seeds
- ⅓ cup candied ginger, diced
- ⅓ cup slivered almonds
- Large pinch or two of Maldon sea salt
- Unsalted butter for pan
- In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.
- Remove saucepan from heat and stir in ⅔ of the pomegranate seeds, ⅔ of the ginger, and ⅔ of the almonds.
- Pour mixture out onto a buttered piece of parchment paper and spread so it measures about 8 by 8 inches. Sprinkle remaining ginger, pomegranate seeds, almonds, and salt on top.
- Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.
Looks yummy!
writes AngieThanks Angie!
writes VickyVicky…this looks so gorgeous!!! And what a perfect dessert to take to a holiday party!!!
writes mila furmanOh! it looks amazing!!!
writes @5Sensespalate