Raspberry And Pomegranate Sauce West Food
ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
- For filling:
- Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
- Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
- For sauce:
- Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
- Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
RASPBERRY AND POMEGRANATE SAUCE - WEST
This was in Gourmet's 50th Anniversary edition. It was paired with cheescake, but it could go with a number of desserts and fruits. It can be made 1 day ahead; keep refrigerated.
Provided by Mrs Goodall
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 4
Steps:
- Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
- Mix in raspberries and sugar.
- Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
- Mix in honey; bring to simmer.
- Cool slightly.
- Cover, chill until cold.
Nutrition Facts : Calories 355.1, Fat 1.5, Sodium 4.5, Carbohydrate 90.5, Fiber 15, Sugar 73.2, Protein 2.9
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