Up your platter game with Barker's new Fruit for Cheese! Delicious fruit paste that pairs perfectly with cheese and is most at home upon your DIY platter or grazing board. Popping up in supermarkets nationwide - in the specialty cheese section.
Pomegranate with a hint of black pepper creates a subtle fruit with a kick blend to cut through the strength of goat's and sheep style cheeses.
• Gluten Free
• No artificial colours or flavours
• No preservatives
• Made in New Zealand
• Refrigerate after opening.
I have never eaten fresh pomegranate but I do like the flavour of it and whilst I'm not a big fan of pepper, I figured it was worth a try and to see how the combo might work. However, I mentioned the flavour combination to my mother who's response was 'ooooh, yummmmm' so I figured at least one person in the house would enjoy it. It comes in a good, solid, plastic container and this has already been tested by my nine year old dropping it on the floor and whilst other similar sized containers have broken upon contact with the ground, this one didn't, so a plus when one has children who like to carry excessive amounts in one go. It was a little hard to initially get it open but the plus to this is that it closes really well, so we weren't at risk of picking it up and having the lid fall off on us.
I tried some of this on its own and instantly liked it, I knew this was made to go with cheese but it would also work really well on a sandwich if you had run out of jam, which gives it an added albeit expensive, use. We decided to put out about a dozen different cheeses and to see how it would go with options other than the suggested cheeses. I found that it worked really well with a plain, slightly salted feta and a cracked pepper gouda. My eight year old loved it on its own and with cheese. My nine year old decided to fill a black olive with this and top it off with a small bit of feta and declared it simply delicious. My mother enjoyed it with all the cheeses that we sampled.
This was a big hit and it's versatile enough that it could go on pancakes and muffins just as readily as cheese.
This instantly appealed to me as soon as I read the words pomegranate and black pepper! I love a pomegranate and while it is a different texture eating the rather large seeds once you get past that the taste is fantastic add to that the heat and explosion of a cracked black pepper and feta and I knew I would be in foodie heaven. Having the pomegranate made into a fruit spread like this so you get the amazing flavour without that raw fruit texture just made me love pomegranate even more.
I can certainly agree with the rich, creamy, saltiness of feta type cheeses this fruit spread is perfect, has just the right amount of sweetness and that hit from the pepper to break through the strong flavour and texture of the feta. Having had pomegranate and feta salads in the past using fresh pomegranate I really wanted to try it as a salad dressing, so I used an amount of the spread mixed with some olive oil to loosen it up over a feta salad and realised just how versatile this fruit spread for cheese is beyond being used with cheese on a platter.
I had some filo wrappers in the freezer to make spinach and feta filos so used some of the fruit spread when I made these and think this may have to be something I always do when I make spinach and feta parcels in future it was an absolutely divine pairing with everyone in the family agreeing it made the parcels we often have even better.
I often make cheese and fruit platters for the family or for when we are entertaining so finding new products for something we have often is exciting and we will definitely get this in future. I loved it with cheese and crackers and so many other ways.
Pomegranate and black pepper is a combination none of us would have thought of - it seemed odd, but once we had tasted it, everyone agreed that it did work and was surprisingly effective. I have eaten raw pomegranates many times in the past - they are like passionfruit; you eat the whole lot, seeds and all, using a spoon! I have also had pomegranate juice. But it would never have occurred to me to process the fruit in this way to make a spread. As for the pepper, you could not taste it, but I assume it was there as a flavour enhancer. For all of us, the dominant flavours were balsamic vinegar and the fruit itself.
We served it on crackers with goats' milk feta, as suggested on the packet, and found this to be a tasty match. It counteracted the sweetness of the feta and the resulting flavour was "fabulous", to quote one of my friends. She said she would not have thought of buying it because the name would not immediately draw her attention, so she was glad that she had had the opportunity to try it. The children were not quite so keen, but I think this was due to the acidity of the vinegar coming through rather than the sweetness of the fruit. However, they managed to eat a couple of biscuits apiece, so I don't think their initial reluctance was sustained!
I thought it would go well with fatty meat as it would cut through the richness, so we used a little to glaze a belly pork roast - adding it a few minutes before the end of the cooking time. I have added marmalade like this in the past, so that is what prompted the idea. We did like the result; the spread had melted but not burned, and it gave an incredible flavour to the meat. As I had suspected, it made the meal less rich and added an intriguing aftertaste.
One of the family was going out for a day's fishing so he packed sandwiches made from tinned corned beef with an added smear of the pomegranate and black pepper spread. Corned beef is notoriously rich, so we were keen to find out how he had got on. He arrived home with an empty lunch box, but when questioned as to how he had enjoyed it, he just gave us the thumbs up. But as he is a man of few words this is high praise! I have not tried that combination myself yet, but plan to do so when I get the chance.
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