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more time to tend to other things, like enjoying the company of your guests. The base for this punch also makes an excellent hostess gift: simply funnel the Pomegranate Ginger Simple Syrup into a small jar or recycled dressing bottle. Use some yarn or ribbon to tie a handwritten tag to the neck of the bottle and give to your host along with a bottle of bubbles for a readymade party. love this dark chocolate bark is that it's a bit more grown up than your average holiday dessert. The interplay of bittersweet dark chocolate and crunchy nutty almonds is punctuated by pinches of sea salt, making it more appropriate for pairing alongside a good bottle of red wine, than stuffing in the kiddos' stockings. Serve this simple satisfying bark with coffee at the end of your cocktail party; or package the bark between sheets of parchment and give as a delicious and decadent gift for friends and coworkers. CHOCOLATE ALMOND BARK with SEA SALT 1-½ cups roasted Marcona almonds (not in oil) 1 pound high quality dark chocolate (62%–70% cacao), finely chopped Coarse sea salt Line a baking sheet with a silicone baking mat or parchment paper. Set chocolate in a double boiler over simmering water and stir occasionally until melted and silky. Remove chocolate from heat and stir in 2/3 of your almonds. Use a rubber spatula to spread chocolate-almond mixture onto prepared baking sheets in an even layer. Scatter remaining almonds on top and sprinkle with sea salt. Chill until chocolate is set, about 3 hours. Break bark into jagged pieces and store between layers of parchment or waxed paper in an airtight container in the fridge. (To make ahead: bark can be prepared up to one week ahead). SPARKLING POMEGRANATE PUNCH 1 bottle pomegranate juice (such as POM Wonderful) 1 (2 inch) knob fresh ginger ¼ cup sugar ½ cup water 2 bottles chilled Cava or Prosecco Garnish: orange rounds, pomegranate seeds, fresh mint Keep up to date on more fresh ideas for seasonal cooking and easy ways to ramp up your holiday entertaining on The Fruit Center blog: Just Picked! Find the link tab on our website: www.fruitcentermarketplace.com. Scrub ginger root clean and thinly slice (no need to peel). Bring pomegranate juice, sliced ginger, sugar and water to boil over medium-high heat. Reduce heat to medium and let simmer until sugar is completely dissolved and the mixture is reduced and slightly syrupy. Remove from heat. Let cool and strain to remove solids. Store in refrigerator until ready to use. (Do ahead: the Pomegranate Ginger Syrup can be stored in the fridge for at least a week). To assemble punch: fill a large punch bowl with ice. Pour in about half of Pomegranate Ginger Simple Syrup, top with sparkling wine and garnish with orange rounds, pomegranate seeds and leaves of mint. Taste and add more syrup if necessary. If you want to stretch this punch to serve a crowd, or to lighten the alcohol content so no one has too much holiday cheer: add a liter of chilled seltzer water. Non-alcoholic option: sub ginger ale for the sparkling wine; taste test and if it's too sweet, cut with chilled seltzer. 3. THE ELEVATED SWEET TREAT During the holidays, sweets lurk around every corner. Hershey kisses and candy canes on the secretary's desk, a Tupperware full of cookies in the conference room, sugar is about as ubiquitous in December as cheesy Christmas carols on the radio. One reason we Fruit Center Marketplace Unless otherwise noted, recipes (and photographs) reprinted with permission from Porky Dickens (www.porkydickens.blogspot.com). 10 Bassett Street – Milton • 617-696-5274 79 Water Street – Hingham • 781-749-7332 23

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