John Myers
Ingredients for 2 servings:
- 1 tsp powdered sugar
- 1 pomegranate
- 200 ml red wine, dry
- 1 tsp cornstarch
- a little water to mix
- 1 sprig(s) rosemary
- salt and pepper
- 50 g butter, cold, in pieces
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
simple and surprisingly good
Heat the powdered sugar in a small saucepan until light brown and liquid. Then pour in the red wine; it will fizz and steam. Let the red wine and rosemary simmer for about 15 minutes. In the meantime, roll the pomegranate with the palm of your hand to release the seeds. Halve it crosswise and collect the juice and seeds in a container (removing as many of the white membranes as possible). Add the juice and seeds to the red wine and remove the rosemary. Mix the cornstarch with a very small amount of water and stir it into the broth a little at a time – it’s better to add a little more than too much. Season with salt and pepper. Finally, stir in the ice-cold butter cubes until the mixture has a nice consistency.
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