Juice from 3 or 4 large pomegrantes* OR 1 1/2 cups pomegranate juice
1 cup arils from 1 or 2 large pomegranates
3 cups fresh raspberries
1/2 cup balsamic vinegar
1 1/2 cups granulated sugar
1/4 cup arils from 1 large pomegranate
1 lb. brie cheese, sliced into 1-1/2″ squares
1 box phyllo dough
2 oz. unsalted butter
Pomegranate Raspberry Reduction:
Prepare fresh pomegranate juice.* (See below)
Score 1 or 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Remove membrane (scoop out with a sieve and toss). Pour the remaining arils and water through a sieve. and place in a bowl. Reserve 1 1/4 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use).
Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan. Heat to a low simmer and add the sugar.
Continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes).
Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed, (unused reduction can be stored in the refrigerator for up to 7 days).
Melt butter in saucepan over low heat.
Slice phyllo dough lengthwise into 2″ wide ribbons. Roll and wrap individual brie squares into “packets” with one ribbon of phyllo dough. Brush lightly with melted butter to seal.
Lightly toast the wrapped brie packets in a pan with 2 teaspoons of butter until light golden brown. Remove brie packets from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils, if desired.
* For 1 1/2 cups of juice, cut 3 or 4 large pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
YIELD: 8 servings
SOURCE: Recipe created by Chef Jake Linzenmeir from Bluepoint Grill & Noir Bar, Telluride, CO for POM Wonderful