Pan seared Brussel Sprouts with Bacon and Fresh Pomegranate
1 lb. Brussels sprouts, cleaned and cut in half
2 cups pomegranate juice
1/2 cup sugar
1/2 cup thick bacon, diced small
3 tablespoons olive oil
1 pinch salt
Pomegranate seeds from 1/2 pomegranate
Cut off the ends of the Brussels sprouts and pull off any yellow or damaged outer leaves. Cut in half lengthwise.
In a heavy skillet, heat the olive oil and add the Brussels sprouts. Pan sear on high heat for 3 minutes to caramelize, then add the bacon and cook for another 3 to 4 minutes.
In a small saucepan, bring pomegranate juice to a boil. Turn down to a simmer and whisk in sugar and a pinch of salt; be sure to keep whisking till sugar is fully dissolved. Continue to simmer until liquid is reduced by 3/4. You are looking for a nice body to the remaining gastrique. The finished sauce should be thick enough to coat the back of a spoon.
To serve, add the Brussels sprouts to a serving bowl, add pomegranate seeds and drizzle gastrique on top.