November is National Pomegranate Month, and I am celebrating this occasion by cooking with a new pomegranate liqueur, PAMA. This liqueur is made with pomegranate juice, vodka and a touch of imported tequila. It has a sweet berry aroma and a lovely tart taste of fresh pomegranates. PAMA is great in cocktails and can be used in many savory and sweet dishes as well.
Inspired by the flavors of PAMA, I created these Pomegranate Liqueur Poached Asian Pear Tartlets with lightly fried won ton wrapper rounds as a base and coconut milk whipped cream. PAMA Liqueur added a wonderful flavor and color to the pears and together with coconut cream, it is an amazing combination.
Ingredients: (4 tartlets)
1 Asian pear
1 tablespoon butter
2 tablespoons sugar
1/2 cup pomegranate juice
1/4 cup PAMA liqueur
1 can coconut milk, chilled
4 won ton wrappers, cut in rounds
Vegetable oil
Directions:
Peel and slice a pear in 4 rounds, cut the core out in a middle of each round to make a ring.
In a saucepan, melt butter. Add pears and sprinkle sugar on both sides to coat evenly. Cook on medium-high heat for a few minutes. Add pomegranate juice and liqueur, bring the liquids to boil, and then simmer until the pears are tender, for about 15 minutes. Cool.
Meanwhile, open the can of chilled coconut milk (must be chilled for at least 24 hours). Scoop the cream off the top and whip with a mixer until soft peaks form. Keep chilled until ready to assemble the tartlets.
Fill the pan with at least an inch of vegetable oil. Heat the oil and add the won ton rounds. Fry on both sides, until golden brown.
To assemble: Place a spoonful of coconut whipped cream on a fried wonton and top with a Asian pear ring. Garnish with Thai basil.
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I would really appreciate your vote for my PAMA Poached Asian Pear Tartlets at Cooking with PAMA Contest. Please vote here! Thank you!!!
