POM Apple Compote

Juice from 2 to 3 large POM Wonderful

pomegranates (see Note) or 1 cup POM Wonderful 100% pomegranate juice

1 vanilla bean, cut lengthwise

½ cup dried, pitted cherries

1 tablespoon unsalted butter

2 pounds Gala apples, peeled and sliced

½ inch thick

½ cup pure maple syrup

Cinnamon French Toast

4 large eggs

1¼ cups low-fat milk or plain soymilk

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon grated fresh nutmeg

8 slices cinnamon swirl or challah bread, sliced

1½ inches thick

2 tablespoons unsalted butter

Garnish

1 cup arils from 1 or 2 large POM Wonderful

pomegranates

Confectioners’ sugar as needed

Make the POM Apple Compote: Prepare the fresh pomegranate juice (see Note). Heat the pomegranate juice in a small saucepan over medium heat until it simmers.

Turn off the heat; add the vanilla bean and dried cherries. Let rest for 15 minutes, until cherries are plump. Scrape the vanilla beans out of the pod and add them back into the compote; discard the remaining pod.

Heat a 12-inch skillet over medium-high heat. Melt the butter

in the pan and add the sliced apples. Cook the apples until they begin to soften but still hold their shape, 5 to 6 minutes.

Add the maple syrup to the apples along with the pomegranate juice and cherries. Simmer until the juice reduces to syrup, 5 to 8 minutes. Keep warm.

Make the Cinnamon French Toast: Score 1 or 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bot-tom of the bowl and the membrane will fl oat to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils and set aside. (Refrigerate or freeze remaining arils for another use.)

In a large bowl, whisk together the eggs, milk (or soymilk),  vanilla extract, cinnamon, and nutmeg.

Place the bread slices in a single layer in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.

Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium-high heat. Add the slices of soaked bread to the pan and cook until golden brown, about 4 minutes per side.

Top the French toast with the warm compote. Sprinkle with confectioners’ sugar and garnish with the fresh pomegranate arils.

Note: For 1 cup of juice, cut 2 or 3 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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