Il Fato di Persephone

1. 1

   Holding the pomegranate on its side and using a medium-sized, thin-bladed sharp knife, cut through the shell and halfway into the fruit around its diameter.

2. 2

   Then, taking the pomegranate in both hands, twist each side of the fruit in opposite directions, breaking it in two.

3. 3

   This will fashion pretty, uneven halves that will look less fussed with than had one whacked at them with precision.

4. 4

   Pour the 2 tablespoons of cold, dry Marsala into the cavities of the four pomegranate halves, trickling it in slowly, finding little crevices.

5. 5

   Set the fruit aside.

6. 6

   In the top of a small double boiler or in a medium bowl that will fit nicely over a saucepan, beat together the yolks with the sugar until the mixture is thickened.

7. 7

   Add the remaining 2 ounces dry Marsala and blend it in thoroughly.

8. 8

   Over simmering water, whisk the custard until it explodes into a dense, shiny foam.

9. 9

   Pour half the warm custard onto two serving plates, placing two pomegranate halves over the pool of custard on each plate.

10. 10

    Present them with a pitcher of more custard to pour into and over the fruit at table.

* Per serving · 4 servings · Values may vary.

No additional tips available.