Pastry Bread with Pomegranate Seeds & Blood Orange Sauce

1 sample cup Yield: 25 samples cups

Jessica C. Wright

    • 1 loaf of pastry bread (approximately 10 slices per loaf) (approximately 5 triangles per slice)
    • 1 1/2 cups pomegranate seeds (fresh or frozen)
    • 1 dark chocolate candy bar (preferred Hershey’s Special Dark Chocolate)
1. Take 1 slice of pastry bread and cut into diagonal triangles (approximately 5 triangles per slice) (each sample will receive 2 triangles of pastry bread).
2. If using a fresh pomegranate, cut in half and submerge seeds side down in bowl of water. The pomegranate will float. After a few minutes, use spoon to remove pomegranate seeds into the bowl with water. Remove the seeds and transfer to another container, set aside. (If using frozen pomegranate seeds, set out to thaw 1 hour before use).
3. Cut chocolate into small shaving, set aside.
Blood Orange Sauce:
    • 3/4 cup powdered sugar
    • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed
    • 3 1/2 tsp. grenadine
    • 1 1/4 tbsp. orange juice
    • 2 small dashes of anise
1. In a small bowl, combine powdered sugar and anise then add wet ingredients and mix until combined
Arrange 2 triangles of pastry bread in small sample cup, tilted upright so points are on top.
Drizzle 1 teaspoon of Blood Orange Sauce on top of pastry bread.
Add 5-6 pomegranate seeds per sample cup.
Add 1/2 teaspoon of chocolate shavings to top.