INGREDIENTS

• 1 star fruit; sliced
• 1 cup orange juice
• 1 mango
• ¼ cup brown sugar
• 1 cup good quality coconut milk
• Handful of pomegranate seeds; optional
• Whipped cream or vanilla ice cream; optional

INSTRUCTIONS

Place the star fruit (3 slices per person) in a pot on the stove. Add the orange juice. Stir well under high heat until juice begins to boil. Reduce heat to medium. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Gently move the slices around and turn them over so they all get cooked. Remove any more brown seeds that may loosen and surface. While star fruit is cooking, place the mango fruit in a blender. Process or blend until it is smooth and puréed. Set aside. When star fruit is nearly done, add brown sugar and stir to dissolve. Remove pot from heat. Stir in the mango purée. Do a taste test and add more sugar if needed. If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds then drizzle with some coconut milk and serve! Top it with some whipped cream or vanilla ice cream.

INGREDIENTS

• 2 large pomegranates
• 1, 12-oz. bag semi-sweet chocolate chips
• Wax paper

INSTRUCTIONS

Refrigerate the pomegranates (not required, but it helps). Remove all the seeds and place them in a colander. Gently rinse the seeds, then lay them out on paper towels to let them dry. Lay out a large sheet of wax paper on a cookie sheet which will fit inside your refrigerator. Melt the chocolate in a double boiler. Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, onto the wax paper. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight. Keep refrigerated. They should keep for 3-4 days.