Last month I went to Capital Grill Restaurant to taste their pomegranate inspired menu but had to leave before dessert because my beautiful little Poppy was upset at home with her grandparents. Never mind, I have come up with a dessert of my own that features POM Wonderful pomegranate juice as a refreshing marinade.
I also deliberately made this dessert with one of my dedicated readers in mind…the InTolerant Chef. This one’s for you! I even used lactose free vanilla yoghurt.
You might think the InTolerant Chef must be hard pressed at dessert time due to her gluten and lactose intolerances, but no, she whips up lots of delicious baked goods – check out the wasabi macarons she recently made.
For this dessert, there are only four simple ingredients but it is one of those recipes where the individual parts combine together to make a fantastic whole! The pineapple is cold marinated in the pomegranate juice which stains the edges a blushing pink and adds a pleasing tartness.
The juice that is used for the marinade gets gently infused with pineapple flavour and so is perfect for using in punch or topping up with soda water for a homemade fizzy drink.
Pomegranate marinated pineapple recipe
500ml pomegranate juice (I used POM Wonderful)
6 tablespoons thick yoghurt (Greek style plain or Vanilla if you have a sweet tooth)
6 teaspoons runny honey
1. Peel the pineapple and cut into four large chunks (see pic above). You can leave it whole if you want to serve it in neat rounds.
2. Place the pineapple in a container so that it fits fairly snugly and pour over the pomegranate juice. The juice should almost cover the fruit.
3. Marinate in the fridge for 24 hours turning every so often so that all the sides are evenly coloured pink.
4. To serve, cut the pineapple into thin slices. Arrange on serving plates and top with yoghurt and honey.