Happy Pomegranate Month! Yes, my friends. November is National Pomegranate Month. As I sit here enjoying the beauty of the Flatirons, the snow shimmering in the sun, sipping my PAMA Pomegranate Liqueur, all is right in the world. OK, so it is afternoon, and I’m hitting the sauce. But I must do my research and know what I’m writing about, right? Excuses, excuses.
Actually, I just love the stuff. The treat of the week is PAMA Pomegranate Liqueur Pumpkin Parfaits. Yes, more pumpkin, and, yes, that’s a lot of Ps. It is topped with toasted pecans, but I figured I would spare you that last P. In case you haven’t guessed, I do a month full of pumpkin desserts. I get requests for pumpkin treats other than Pumpkin Pie, so I try to come up with simple, manageable desserts. This week the pomegranate worked in perfectly.
I’m not actually using a pomegranate, mind you, but instead using the liqueur that is made with pure pomegranate juice, premium vodka and a hint of tequila. The amount used in the dessert is just enough to give the delicious pomegranate taste but won’t have Grandma snockered before the Broncos play. I know turkey tends to take center stage. I guess that’s why Thanksgiving is so often referred to as Turkey Day. But this dessert served up in some fancy glasses — or not so fancy, if that’s the way you roll — will be remembered long after the turkey coma wears off.
If you don’t want to use PAMA
liqueur, just substitute pomegranate juice
instead, or maybe make an adult and kiddie
version. They both will be packed with
antioxidants, vitamin C, vitamin K and
folic acid. One ingredient just happens to
also make you warm and fuzzy inside.
So celebrate National Pomegranate
Month by breaking open some PAMA,
whipping up my dessert and enjoying
the view of the Flatirons. And if it just
happens to be in the afternoon, then so
be it. You can’t enjoy the Flatirons at
night, can you? Now, follow the directions,
put some love into it, and invite
me over when it´s done.
Before you start: Make sure your
whipping cream and bowl are well
chilled before beating. Be creative in
your glassware choices. I like to use wine
and martini glasses. Serve the PAMA
chilled alongside the dessert.
PAMA Pomegranate Liqueur Pumpkin Parfaits
1-1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup puréed pumpkin
1 /4 cup powdered sugar
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/4 cup PAMA pomegranate liqueur
(I like a little more, but this amount is a
8-10 shortbread cookies
1/4 cup toasted pecans (place on baking
sheet 5 to 7 minutes at 350 degrees)
In small bowl, mix pumpkin, 1/4 cup
powdered sugar, allspice, cinnamon and
ginger. Set aside.
In large chilled metal bowl, beat
whipping cream and 1/2 cup powdered
sugar until just
starting to form
soft peaks, but still
Pour half of the whipping cream/sugar mixture out and place in medium bowl. Set aside.
Continue beating the remaining cream in the metal bowl until stiff peaks form. Fold in pumpkin mix gently until well combined. Set in refrigerator.
Add the PAMA to the other bowl of
whipping cream, and beat until soft
peaks form. (Use a drop or two of red
food coloring if desired.)
When ready to assemble, take out
your favorite wine, parfait, martini or
Start with a large dollop of the pumpkin cream, crumble a shortbread cookie over that, dollop the PAMA cream over the cookie. Top with the toasted pecans and garnish with cinnamon. Pour yourself a nice little glass of PAMA and enjoy!
Note: Depending on what size of glass you use, you can do a single-layer parfait, as stated above, or if you have a water glass or milkshake glass, you can do two layers. This recipe will make six to eight small to medium parfaits. I used a couple drops of red food coloring in the PAMA whipped cream for a nice ruby color resembling a pomegranate.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to firstname.lastname@example.org.