Wednesday, November 7, 2012
Apple Pomegranate Fruit Bars with Rose and Ginger
I love that I am 28 years old, with a child of my own, and I can go to my gram's and still be treated like one of the grandkids. When we were visiting friends and family back East last month, Max and I ended up with extra time to spend at her place, and it was AWESOME! She fed us amazing baked goods. She gave us books to read to keep us busy (picture books for Max and Christmas-y cook and craft books for me). I even had my friend Vicki come over and my gram made us all a homemade spaghetti dinner. With both coconut pie and shortbread bar cookies with an apricot filling for dessert! Yay for two desserts! It probably sounds like she was babysitting both me and Max. And that is probably a true statement. I even needed her medical help with this weird thing that had popped up on my arm. I apparently was the recipient of a spider bite. I have no clue how that happened. But my gram took care of it.
So after we got back, I missed my gram! How could someone not miss gram? And then I remembered that she gave me the recipe for her shortbread bar cookies with the apricot jam! I didn't have any jam around, but I had gone to the farmer's market recently. I combined her cookies with ingredients I had on hand, and it made me feel like she was right next door for a moment.
3 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/4 teaspoon kosher salt
4 apples, chopped (I used Granny Smith and Pink Lady)
pomegranate seeds from 1 pomegranate
1/3 cup sugar
1 1/2 tablespoons lemon juice
1/2 tablespoon cornstarch
1 tablespoon ground dried rose leaves, plus more for sprinkling on top
2 teaspoons ground ginger
Heat oven to 350. Using an electric mixer, cream butter and sugar. In a bowl, whisk flour, baking soda, and salt. Then slowly mix the flour mixture into the butter mixture. Set aside.
In a medium bowl, toss the chopped apples, pomegranate seeds, sugar, lemon juice, cornstarch, rose and ginger.
Press 2/3 of the reserved flour mixture into a greased 9 x 13 baking pan. Pour apple mixture over it. Then sprinkle remaining flour mixture. Dust a bit of sugar and ground rose on top. Bake for about 35 minutes, until golden brown and the apples have cooked. Remove and set aside until cool. Cut into squares for serving.