With Father’s Day this Sunday, it’s time to start thinking about what to do for Dad’s special day and one of the best ways to dad’s heart is through his stomach. Not only will the whole family love these fun tips and recipes from POM Wonderful, they will guarantee that Dad has the Wonderful day he deserves!
Rise and Shine
Start Dad’s special day off right with a healthy bottle of POM Wonderful’s pure pomegranate juice. Only containing the sweet juice from four whole pomegranates and brimming with a potent serving of antioxidants, POM Wonderful 100% Pomegranate Juice is the nutritious and delicious way to kick off Father’s Day
Spoil Dad from the minute he wakes up with mouth-watering Cinnamon French Toast topped with POM Apple Compote
Cinnamon French Toast with POM Apple Compote
Ingredients
Cinnamon French Toast:
4 large eggs
1-1/4 cups low-fat milk or plain soymilk
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
8 slices bread
2 tablespoons unsalted butter
POM Apple Compote:
1 cup POM Wonderful 100% Pomegranate Juice
1 vanilla bean, cut lengthwise
1/2 cup dried, pitted cherries
1 tablespoon unsalted butter
9 apples
1/2 cup real maple syrup
Garnish:
1 cup arils from 1 to 2 large POM Wonderful Pomegranates
Powdered sugar as needed
Preparation
Cinnamon French Toast:
Score 1 to 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 bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use)
In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg. Place the bread slices in a flat casserole dish, and cover with the egg mixture, let soak for 5 to 10 minutes
Melt 2 tablespoons of butter in a 30cm nonstick skillet over medium-high heat, add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side
Top the cinnamon French toast with the warm pomegranate apple compote, sprinkle with powdered sugar and garnish with fresh pomegranate arils
POM Apple Compote:
Heat pomegranate juice in a small saucepan over medium heat until it simmers, turn off heat; add sliced vanilla bean and dried cherries
Let rest for 15 minutes until cherries are plump, scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod
Heat a 30cm skillet over medium-high heat, melt 1 tablespoon of butter in the pan and add the sliced apples. Cook the apples until they begin to soften but still hold their shape, about 5 to 6 minutes
Add the maple syrup to the apples along with the pomegranate juice with the cherries, simmer until the juice reduces to syrup, about 5 to 8 minutes