A representative from POM Wonderful contacted me and asked if I would like to sample their antioxidant rich pomegranate juice. My husband is a huge fruit juice fan and so I happily accepted. In a few short days we received a whole complimentary case of the healthy juice right to our door step.
Forrest really enjoyed the juice as a refreshment, but I wanted to find a creative way to use the juice in a recipe. Luckily I didn't have to look very far because the POM website has several recipes that require the ruby-colored liquid. When I found this recipe, I knew I had found what I was looking for. This was AMAZING. The phyllo-wrapped brie tasted like mini grilled cheese sandwiches and the POM reduction sauce was the perfect compliment!Pan Toasted Brie with a POM Reduction Sauce
Adapted from POM Wonderful Chef Jake Linzenmeir
Ingredients
POM Raspberry Reduction:- 1 cup POM Wonderful 100% Pomegranate Juice
- 1/2 cup arils from 1 large POM Wonderful Pomegranate
- 1 1/2 cups fresh raspberries
- 1/3 cup balsamic vinegar
- 1 cup granulated sugar
Pan-Toasted Brie:
- 1/4 cup arils from 1 large POM Wonderful Pomegranate
- 1 lb. brie cheese, sliced into 1-1/2" squares
- 1 box phyllo dough
- 2 oz. unsalted butter
Preparation
POM Raspberry Reduction: Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan,
heat to a low simmer and add the sugar,
continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes), strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed, (unused reduction can be stored in the refrigerator for up to 7 days).
Pan-Toasted Brie: Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough.
Brush lightly with melted butter to hold closed,
lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown,
remove wrapped brie from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired.
heat to a low simmer and add the sugar,
continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes), strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed, (unused reduction can be stored in the refrigerator for up to 7 days).
Pan-Toasted Brie: Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough.
Brush lightly with melted butter to hold closed,
lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown,
remove wrapped brie from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired.
