Two of my most recently discovered ingredient BFFs are pomegranate molasses and ground sumac. They are extremely versatile and refreshing, and they turn the simplest dishes into a fancy, taste bud–tickling feast. Both have a pleasantly tart flavor, which pairs so well with the sweetness of berries. Sumac has a very subtle salty quality to it, which also balances out the sweetness of this dish.
YIELD: 4 servings
1 pound (454 g) medium-sized fresh strawberries, hulled and halved
2 tbsp (30 ml) Pomegranate Molasses
½ tsp ground sumac
6 oz (170 g) fresh raspberries
8 scoops vegan vanilla ice cream (slightly softened) or yogurt
½ cup (85 g) pomegranate arils (seeds)
Chopped raw or roasted pistachios
Preheat the oven to 375°F (190°C, or gas mark 5). Place the strawberries in an 8-inch (20-cm) square baking pan. Drizzle the molasses, sprinkle the sumac on top and gently fold to combine.
Bake until the strawberries soften and the molasses thickens slightly, about 20 minutes, gently folding occasionally. Set aside and let it cool to room temperature. Gently fold the raspberries into the strawberries.
To serve, divide the berries among four bowls. Top with two scoops of ice cream, pomegranate arils and chopped pistachios. The meltier the ice cream, the tastier the dessert.