- While crust is baking, remove 1 tsp.
zest from one pomelo; wrap zest
in plastic wrap and chill. Using a sharp
knife, remove peel and white
pith from both pomelos. Working over
a bowl to catch juices, carefully cut
between membrane and flesh to
remove fruit segments. Add segments
and any juice to a blender. Blend until
pureed. Strain through a fine-mesh
sieve; discard solids. (You should have
about 1 cup juice. It will be foamy.) - In a medium saucepan stir together
juice, egg yolks, 2/3 cup granulated
sugar, the cornstarch, and remaining
1/2 tsp. salt. Cook and stir over medium
until thickened and bubbly. Reduce
heat to medium-low. Cook and stir
1 minute more. Remove from heat. Stir
in 2 Tbsp. butter until melted. Stir in
tequila, if desired, and vanilla. - Pour mixture over hot crust. Bake
15 minutes. Let cool in pan on a wire
rack 1 hour. Chill 2 hours or overnight. - In a small bowl mix together 2 Tbsp.
granulated sugar and the reserved
zest. Stir in sea salt. Sprinkle evenly
over uncut bars. Lift uncut bars from
pan using parchment. Remove paper.
Cut into bars. Store in a single layer in
an airtight container in the refrigerator
up to 2 days or freeze up to 3 months.
Makes 16 bars.
per bar 186 cal, 9 g fat (5 g sat fat),
88 mg chol, 148 mg sodium, 25 g carb,
1 g fiber, 17 g sugars, 2 g pro
SPICED RICE WITH
PICKLED QUINCE
AND POMEGRANATE
The pickled quince can be made
up to a week ahead. Store in the
pickling brine in the refrigerator
and drain just before using.
hands-on time 25 min.
total time 2 hr.
Pickled Quince
1 cup apple cider vinegar
1/2 cup sugar
1 2- to 3-inch stick cinnamon
1 tsp. allspice berries
1/8 tsp. ground cardamom
3 fresh quince, peeled, cored, and
cut into 1/2 -inch wedges (11/2 lb.)
Rice
1 Tbsp. unsalted butter
1/2 cup chopped yellow onion
2 large cloves garlic, minced
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/8 tsp. ground cloves
1 cup basmati rice, rinsed and
well-drained(^1) 3/4 cups reduced-sodium chicken or
vegetable broth
1/2 cup pomegranate seeds
1/3 cup chopped toasted pistachios*
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh cilantro
- For pickled quince: In a medium
saucepan combine vinegar, 1/2 cup
water, the sugar, cinnamon stick,
allspice berries, and cardamom.
Bring to boiling; reduce heat. Simmer
over medium, stirring to dissolve
sugar. Add quince. Cover. Bring to
boiling over medium-high; reduce
heat to medium-low. Simmer 15 to
20 minutes or until tender. Let cool. - For rice: In a 3-qt. saucepan melt
butter over medium. Add onion. Cook
and stir 5 minutes or until tender. Add
garlic; cook 1 minute more. Add
1 1/2 tsp. salt, the cumin, coriander,
cinnamon, cardamom, turmeric,
cloves, and 1/4 tsp. black pepper. Add
rice. Cook and stir 2 minutes or until
rice begins to smell toasted. Add
broth. Bring to boiling over high;
reduce heat to medium-low. Simmer,
covered, 15 minutes or until rice is
tender and liquid is absorbed.
Remove from heat. Fluff with a fork.
Let stand, covered, 10 minutes. - Drain pickled quince, discarding
whole spices. Stir quince and
pomegranate seeds into rice. Top
with nuts, mint, and cilantro. Serves 8.
*tip To toast pistachios: Spread
shelled nuts evenly in a shallow pan
and bake at 350°F for 5 to 10 minutes.
each serving 177 cal, 4 g fat (1 g sat
fat), 4 mg chol, 335 mg sodium, 33 g
carb, 2 g fiber, 4 g sugars, 4 g pro
December 2019 | 125