Food & dining

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