Pomegranate Tapioca Food

PEAR-POMEGRANATE PIE

Steps:

• Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
• Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
• Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
• Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
• Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

POMEGRANATE TAPIOCA

Steps:

• Cut crowns off Pomegranates, then cut into sections.
• Place the sections in bowl of water then roll out arils (juice sacs) with your thumbs.
• Place arils plus some of the water in blender, and puree until the arils are broken up.
• Strain through colander, pressing on seeds to extract more juice.
• Taste juice, add sugar and grenadine, if desired.
• Measure 2 cups of the Pomegranate juice into a saucepan.
• Sprinkle the tapioca into the juice and let sit 5 minutes.
• Heat the mixture to boiling, reduce heat and simmer until tapioca grains are translucent.
• Serve with whipped cream, and optional Pomegranate arils.