Pomegranate Topping for Cheesecake
November 2002 Vegetarian Times

1 1/2 tbsp cornstarch
3 tbsp + 1/2 cp pomegranate juice
2 tbsp sugar
1 1/2 cps pomegranate arils

Dissolve cornstarch in 3 tbsp of pomegranate juice. Heat remaining pomegranate juice and sugar over medium heat and bring to a boil. Stir in cornstarch mixture and heat, stirring constantly, over medium until liquid thickens. Stir in pomegranate arils. Pour mixture into bowl and set inside larger bowl filled with ice and cold water. Stir until cool. Sprwad over top of chilled cheesecake. Chill at least 2 hours.