Pomegranate-Apple Jelly

I am sick! I have been for the last 5 days, not the kind of sick where you can still function at a somewhat normal pace. The kind of sick that all you want to do is lay in bed and do nothing. So.... I am going to be brief, post a great recipe for a beautiful pomegranate-apple jelly and climb back into my oh so comfy bed.

Pomegranate-Apple Jelly

Makes 4 pints

adapted from Fresh from the farmers market

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5 whole apples ( peeled and cored)

1 pomegranate

4 tbsp. lemon juice

4 c. water

2 cup sugar

1/2 packet Pectin

cheesecloth

Pint Jelly Jars

Cut apples in to 1/2 and then quarter each half. Combine apples and water in large pan. Bring to a simmer, continue for 40 minutes. Remove from heat cover and let stand 8 hours.

Set a strainer lined with double layer of cheesecloth in a large bowl, place apple mixture into cheesecloth. Crush apples with the back of a spoon and let drain overnight in fridge.

Roll pomegranate on the counter firmly until all juice sacs have burst. Pierce with a paring knife and drain juice from fruit into a small bowl. Approximately 1/3 cup yield.

Measure apple juice drained from cheesecloth and place in 2 quart sauce pan. Add 3/4 cup sugar for each cup of apple juice. Mix in lemon juice. Simmer 10 minutes. Add pomegranate juice and pectin to mixture cook 5-10 minutes more until mixture thickens.

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Sanitizing the jelly jars:

Bring a large stock pot of water to a boil. Add all jelly jars and rings. Boil 10 minutes. Add Lids. Boil 2-3 minutes more. Remove all jars, lids and rings from water and set on clean towel, right side up. Don't touch with your hands!

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To Finish:

Pour jelly into jars 1/2 inch from the top of jars. Place on lid and tighten down rings. Place back into stock pot with water. Boil 15 minutes and remove from water. Lids will start popping when sealed. Store on pantry shelf or in the refrigerator. Will keep 1 year unopened.

*You must refrigerate once opened

Serve with your favorite scone or biscuit

Apple Almond Tart

The holidays are approaching fast! Do you know what you are serving for thanksgiving? Do you plan, obsess, dwell on the perfect thanksgiving meal. Every detailed perfectly planned right down to the napkin ring. Or are you a fly by the seat of your pants kind of entertainer, putting together last minute details as your guests walk in.
I can be a little bit of both, there are times when I can plan a party a month in advance. I have every little detail written down, purchased, planned right down to the minute. I also have had amazing impromptu dinner parties with what ever I had in the cupboards and fridge that day.
Whether you lean towards the impromptu or a well planned party I have the perfect dessert. It is elegant yet simple. Pretty enough to serve at an elegant party and simple enough for a spur of the moment dinner.

Apple Almond Tart

Serves 6-8

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6 apples ( granny smith)

1 cup orange juice

1/2 cup sugar

1 package almond paste

1 sheet puff pastry ( thawed)

1 egg

1 tbsp. butter (melted)

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Preheat oven to 400 degrees. Peel, core and slice apples thinly. Once apples are sliced into rounds cut in half. Place orange juice and sugar in bowl and mix together. Put apples in orange juice mixture and toss to coat. Set aside. Remove almond paste from packaging, place on a flat surface. Using a rolling pin roll out paste until 1/4 inch thick.

Place puff pastry onto a baking with parchment paper or silpat. Cut a 1 inch strip from each side and set strips aside.

Place rolled almond paste on top of puff pastry. Layer apples in lines down the puff pastry slightly overlapping each apple, leaving 1/2 inch of pastry exposed on all sides.

Whisk one egg in a small bowl. With a pastry brush, brush on egg mixture to the edge of the puff pastry. Place strips of puff pastry that were set aside, one on each side.

Brush the apples with melted butter and sprinkle with sugar.

Bake 25-30 minutes until pastry is golden brown

Serve with vanilla bean whipped cream