PAMA Liqueur and I go way way back. I remember stocking my “bar” with it in the years after college, so I could feel like a real grownup by serving pomegranate cocktails in fancy martini glasses to my friends. When the popularity of “Sex and the City” died down, so too did my interest in fruity martinis. But I’ve recently become reacquainted with the sweet yet tart taste of PAMA, and have been using it in classy summer cocktails and party punches while entertaining, as well as cooking with it in sauces, desserts, vinaigrettes and frozen treats.
PAMA is made with all-natural pomegranate juice, premium vodka and a touch of imported tequila. I decided to reduce some PAMA with a spoonful of sugar into a tart yet subtly sweet pomegranate syrup. Then, I assembled a summer dessert platter perfect for entertaining with a prepared pound cake, halved stone fruits which I quickly grilled, some fresh mint, and a bowl of whipped cream. Put this grilled stone fruit platter out at your next summer get together, and let your guests dig in and create their own dessert plate!
Want a chance to win a gift card and a PAMA party kit to help you celebrate summer with your own party? Head on over to PAMALiqueur.com/CelebrateSummerContest to enter. One Grand Prize Winner will receive a $500 gift card and a PAMA party kit to throw a summer party, and four Runners Up will receive a $250 gift card and a PAMA party kit.
Grilled Stone Fruit with Pomegranate Syrup
- 3/4 cup PAMA Liqueur
- 1 tablespoon granulated sugar
- Nonstick cooking spray
- 2 nectarines*, pitted and halved
- 2 plums*, pitted and halved
- 2 pluots*, pitted and halved
- 2 peaches*, pitted and halved
- 1 prepared pound cake
- 3 cups whipped cream
- 2 tablespoons finely chopped fresh mint leaves
- In small saucepot, stir together PAMA Liqueur and sugar. Cook over medium-high heat until mixture reduces to a thin syrup, stirring occasionally. Please note that syrup will continue to thicken as it cools, so only reduce it to a thin syrup. Remove from heat and let stand until cool. Syrup can be prepared up to 3 days in advance. When cool, cover and store at room temperature.
- Preheat outdoor grill for direct grilling over medium-high heat. Lightly spray grill with cooking spray. Transfer fruit to grill and cook 4 to 6 minutes or until fruit starts to soften and has grill marks, turning and rotating occasionally.
- Assemble platter with pound cake, whipped cream and grilled fruit. Lightly drizzle fruit and/or cake slices with pomegranate syrup and serve with remaining syrup. Sprinkle fruit with mint and serve immediately.
*NOTE: Feel free to use any combination of stone fruit you'd like. I allotted about 2 small stone fruits per person.
PAMA Celebrate Summer Contest. NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Starts on 6/22/15 at 12:00:00 p.m. ET and ends on 7/20/15 at 11:59:59 a.m. ET. Open to legal residents of 50 United States and D.C., who are at least 21 years of age and older. Void where prohibited. For complete Official Rules, visit PAMALiqueur.com/CelebrateSummer. Sponsor: Heaven Hill Brands, 1064 Loretto Rd., Bardstown, KY40004.
Disclosure: This post was sponsored by Heaven Hill Distilleries Heaven Hill Family of Brands. Bardstown, KY © 2015. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.