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A versatile garnish for any wine lover who cooks, Honey-Fermented Pomegranate Seeds possess the texture, acidity and tannin to enhance a red wine pairing. Toss them in salads, or sprinkle over duck confit and roasted chicken. They’re also a delicious garnish for desserts. The seeds’ sweet-tart flavor continues to evolve and gain complexity each day.
1 pomegranate, carefully seeded
2 sprigs thyme
1 bay leaf
10 raw peppercorns
1 cup raw honey
In a sterilized one-pint Mason jar, combine pomegranate seeds with thyme, bay leaf and black peppercorns. Pour the honey over the seeds to cover. Twist the lid on the Mason jar until finger-tight. Store at room temperature the first day, then move to a cool dark place for the rest of the week, turning and tasting daily. Lasts about nine days before gaining a fizzy texture.
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