Pomegranate and apple gelatin desserts

The theme this week at IHCC's was "from the orchard." I wanted to try something different and something light because we've had enough sweets this week, and are a little tired of apples since we've had two bushel baskets to eat through.... so this recipe seemed like a fun, light treat to make. 

It was fun to make, and quite tasty. I looked around our little town for some fun molds but I had zero luck in that department. I put it on my list for next time I'm in the city though, because I just love the look they give you. Instead I used a silicone muffin pan, which worked, but it didn't do much justice in the looks department. Mine didn't turn out very pretty because of the molds, but they set fine and tasted great. I've actually found myself thinking of other fresh juices I could be making this from.

Pomegranate and Apple Gelatin treats
Adapted from Apples for Jam by Tessa Kiros

vegetable oil for greasing 
2/3 cup pomegranate juice
3 tablespoons freshly squeezed lemon juice
1/3 cup sugar
8 tablespoons water
4 tablespoons powdered pectin
2/3 cup apple juice

Brush your molds with the vegetable oil and then wipe out excess oil with a paper towel. 

Put 2/3 cup pomegranate juice, 1 1/2 tablespoons lemon juice, and 1/4 cup of sugar in a small saucepan. 

In another saucepan, put 2/3 cup apple juice, 1 1/2 tablespoons lemon juice and 1/4 cup of sugar.

Heat both pots until just boiling. 

Meanwhile, in two small bowls, get your gelatin working. In each bowl, put 4 tablespoons of cold water and sprinkle in 2 tablespoons of gelatin in each. Let sit until thickened. 

When the juices are bubbly, pull them from the heat and add gelatin/water mix to each pot and stir until dissolved.

In your molds put a bit of pomegranate mixture in two of the molds, and a bit of the apple mixture in two others. Put the rest of your juice aside, and put molds in the refrigerator for a couple of hours until set.

Once set, pour the rest of the juice onto the already set jelly (if it's already set in the sauce pans, just heat slightly until it's runny again). Put the pomegranate juice on top of the set apple jelly, and the apple juice on top of the set pomegranate jelly. Put back in the fridge until set.

We had this with some Greek yogurt, but it would be great with whipped cream, ice cream, or just on it's own. I'm sure kids would love this. My kids, well.... they'll eat anything!

IHCC Tessa Kiros Button


girlichef said…
I actually have these marked to make, too...they sound so good. And I think they're wonderful, pretty molds or not :D
Kelly said…
That looks so good. The pug looks a little surprised about the whole thing. What a sweet little pup.
Leigh said…
Douglas is so cute!

It never occurred to me to make gelatin desserts with pectin, so I appreciate the idea and the recipe.
Douglas! I need to give him a kiss. Pugs are the best kissers. ☺

I love the jellies, I'm definitely putting them on the list. Delicious!
I love making jelly and, you're right, with a beautiful mould they can make such a pretty and elegant dessert, especially when you're looking for something on the lighter side.
Sue :-)
Deb in Hawaii said…
Your pug cracks me up! ;-) These look delicious--so fresh and colorful. I am tagging it to make.
MM said…
Looks like a fun thing to try and sounds like a nice, refreshing dessert.
Meredith said…
I have always wanted a pug,gosh that picture makes my day.
Kayte said…
Apparently your editor, critic, sous chef, and advisor's name is Douglas...he did a great job landing on that recipe. I sort of breezed through that page and thought, "hmmm...probably too difficult for me" but you make it sound easy...and Douglas is looking at me a little accusingly so I guess I better mark it to give it a try. They certainly look interesting and pretty.
Mika said…
I must have missed this recipe in Apples for Jam. I need to go back and check it out. It looks great!
Love you dog! I have a chocolate lab, cairn terrier and a Papillon.
Kim said…
Any dog that is a cookbook lover is a friend of mine:) Such a cute pic! I love this recipe. Seems like it would be adaptable/versatile
for nearly any juice in the fridge. They look great!
Fantastic seasonal dessert!

Popular Posts