Sauces and Ganaches

Featured Recipe

Chilled Pomegranate Champagne Sauce

Yield: 32 oz.
Preparation time: 10 minutes
Source: David Katz, Consulting Chef
    • 2 cups champagne
    • 2 cups water
    • 1 cup sugar
    • 2 cups The Perfect Purée Pomegranate Concentrate,  thawed

Method:
1. Combine Champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar completely. Transfer to a bowl and cool.
2. Whisk in Pomegranate Concentrate and chill until use.

Serving Suggestion:
Ladle enough broth to cover the bottom of a chilled soup bowl, fan out a sliced poached apple in the center and top with a small round scoop of vanilla or ginger ice cream. Garnish with a chiffonade of fresh mint.
Flavor Twists:
Serve with Pomegranate Poached Apples.
  • Orange
  • Cherry
  • Red Raspberry
  • Mango
  • Strawberry
  • Tamarind
  • Black Currant
  • Lychee
  • Coconut
  • Prickly Pear
  • Blueberry
  • Kiwi
  • Banana
  • Roasted Red Pepper
  • Apricot
  • Meyer Lemon
  • Pink Guava
  • White Peach
  • Blood Orange
  • Papaya
  • Blackberry
  • Pear
  • Pomegranate
  • Key Lime
  • Lemon Zest
  • Green Apple
  • Passion Fruit