Il Fato di Persephone

• 2 large, ripe pomegranates
• 2 tablespoons plus 2 ounces dry Marsala
• 2 large egg yolks
• 2 tablespoons sugar

1. Holding the pomegranate on its side and using a medium-sized, thin-bladed sharp knife, cut through the shell and halfway into the fruit around its diameter.
2. Then, taking the pomegranate in both hands, twist each side of the fruit in opposite directions, breaking it in two.
3. This will fashion pretty, uneven halves that will look less fussed with than had one whacked at them with precision.
4. Pour the 2 tablespoons of cold, dry Marsala into the cavities of the four pomegranate halves, trickling it in slowly, finding little crevices.
5. Set the fruit aside.
6. In the top of a small double boiler or in a medium bowl that will fit nicely over a saucepan, beat together the yolks with the sugar until the mixture is thickened.
7. Add the remaining 2 ounces dry Marsala and blend it in thoroughly.
8. Over simmering water, whisk the custard until it explodes into a dense, shiny foam.
9. Pour half the warm custard onto two serving plates, placing two pomegranate halves over the pool of custard on each plate.
10. Present them with a pitcher of more custard to pour into and over the fruit at table.

pomegranates, marsala, egg yolks, sugar

Taken from www.epicurious.com/recipes/food/views/il-fato-di-persephone-391168 (may not work)