Food & dining
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    Recipe for pomegranate fool with graham crackers

    Wendy Maeda/Globe staff

    Serves 10

    The only dessert of the challenge was made by Chris Parsons of Steel & Rye in Milton. His fool, a cream-based confection typically mixed with pureed fruit, was mixed with sweetened pomegranate syrup and topped with crumbled homemade graham crackers and pomegranate seeds. This version uses commercial pomegranate juice and store-bought grahams. Although the flavor and texture of the dessert is light and airy, a little goes a long way; be judicious when serving.

    8ounces pomegranate juice
    1cup sugar
    Grated rind of 1 orange
    Juice of ½ orange
    1cup mascarpone
    2cups heavy cream
    Seeds of 1 pomegranate
    5graham crackers, crushed

    1. Have on hand 10 small bowls (½ cup each).

    2. In a saucepan, combine the pomegranate juice, sugar, orange rind and juice. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 15 minutes; cool.

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    3. In an electric mixer, blend the mascarpone and cream. Drizzle in the syrup and continue beating until it holds soft peaks.

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    4. Spoon the fool into the bowls and garnish with fresh pomegranate seeds and graham crackers.

    Adapted from Chris Parsons