Cherry-Pomme-Sumac Marshmallows

Directions

For the cherry & pomegranate concentrates

1. First prepare your cherry and pomegranate concentrates by placing 1 1/2 Cups of pomegranate juice into a small saucepan over medium heat.

2. Bring to a simmer, reduce heat a bit and let simmer for about 30 minutes.

3. Next, place your cherries and 1 Cup of water in another saucepan over medium heat and once it begins to bubble, reduce to a simmer and let it reduce for about 20 minutes.

4. Stir both pans occasionally and once they both have reduced - The cherries will have about half the water and pomegranate should be reduced to about 1 cup or so.

5. Remove from heat and let them cool for about 10 minutes.

6. Next, using a fine mesh sieve over another bowl, gently pour your cherry reduction in while pressing as much cherry as you can through. (You should just have the cherry skins and some cherry pulp and sumac left and can save this for making delicious cocktail spritzers later or discard.)

Marshmallows

1. Lightly coat your 8 x 8 “ pan or smaller pan if you wish to have taller marshmallows, with non flavored cooking spray and set aside.

2. Begin making your marshmallow mixture by combining in a small bowl, 1/4 cup pomegranate concentrate, 1/4 cup cherry concentrate, gelatin, 1/4 cup cold water and whisking together until combined.

3. Set aside for later.

4. Next, combine 1/4 cup corn syrup, granulated sugar, 1/4 cup cold water and a pinch of sea salt in a small saucepan over medium heat, and stir to combine.

5. Then, with a candy thermometer inserted into the syrup mixture, bring it to a boil and reduce heat to a good simmer, stirring occasionally until the thermometer reads 250 degrees F. This should take about 10-15 minutes.

6. While this is heating to temp, place the remaining 1/4 cup corn syrup into stand mixer fitted with a whisk attachment.

7. Then heat your gelatin mixture in the microwave for about 30 seconds or until it looks melted and combined.

8. Then pour this gelatin mixture into the mixer bowl with the corn syrup and turn it on low speed- keep in running.

9. (This next part is crucial to time perfectly, so get that timer ready!) When the sugar syrup mixture has just reached 250 degrees F., remove immediately and carefully pour it into over the gelatin mixture in the mixer and increase thespeed to medium for 5 minutes.

10. Then increase the speed to medium-high for 3 more minutes. It should be lightening in color now and increasing in volume.

11. Finally, add the vanilla extract and whisk your mixture on the highest speed for 1 1/2 minutes.

12. Check to see if it has doubled in volume and if it’s not too thick, then continue to mix on high for another 30 seconds. (You don’t want to over mix it or you won’t be able to spread it into your pan, but if you don’t mix it enough, your marshmallows will be dense and heavy instead of fluffy.)

13. Next, pour your marshmallow mixture into the prepared pan and smooth it out evenly with a spatula that has been lightly coated with cooking spray so that it doesn’t stick to it .

14. Then, mix together 1/8 cup cornstarch and 3 Tbsp. of powdered sugar in a bowl and gently sprinkle 1-2 Tbsp through a sifter over the marshmallow pan and sprinkle with a little crushed Sumac.

15. Loosely cover the pan with parchment paper and set it in a cool dry place with low humidity for at least 8 or 9 hours or until fully set.

16. When your marshmallows are set, cut them into desired size ( we did about 1.5” squares) using a sharp knife or, I have found that using a large steel dough scraper works wonderfully if you have one.

17. Lightly roll each square into the remaining powdered sugar/ cornstarch mixture and place them in a large container in a single layer, making sure to shake off the excessand loosely cover. (Make sure not to use a closed container or it will have too much humidity and the coating will dissipate.)

18. Serve as is or as part of another dessert such as s’mores, dip them in chocolate ganache, or as a dipping treat for chocolate fondue.