For the Peruvian breast: salt, thyme, garlic, and sweet basil
1 tablespoon of salt
1 tablespoon of thyme
4 cloves of crushed garlic
1/2 teaspoon of sweet basil seeds
1.2 kg Peruvian breast without skin or bones (1 piece)
For the sauce: 2 cups of frozen pomegranate seeds (220g), cornstarch, sugar, balsamic vinegar, and salt
1/2 tablespoon of cornstarch
1/4 cup of sugar plus 2 tablespoons of apricot jam
3 tablespoons of balsamic vinegar
1/2 teaspoon of salt
To serve: 110g fresh asparagus tips, water, and salt
2 cups of water
For the Peruvian breast: salt, thyme, garlic, and sweet basil
1 tablespoon of salt
1 tablespoon of thyme
4 cloves of crushed garlic
1/2 teaspoon of sweet basil seeds
1.2 kg Peruvian breast without skin or bones (1 piece)
For the sauce: 2 cups of frozen pomegranate seeds (220g), cornstarch, sugar, balsamic vinegar, and salt
1/2 tablespoon of cornstarch
1/4 cup of sugar plus 2 tablespoons of apricot jam
3 tablespoons of balsamic vinegar
1/2 teaspoon of salt
To serve: 110g fresh asparagus tips, water, and salt
2 cups of water
Prepare the Peruvian breast: In a large pot, bring 2 liters of water to a boil
In a bowl, mix together the salt, thyme, garlic, and sweet basil
Season the Peruvian breast with this mixture
Wrap it tightly in aluminum foil several times to seal well
Place it in the boiling water and wait for it to return to a boil
Lower the heat, cover, and cook for 1 hour
Let it cool down
Unwrap the Peruvian breast, cut into thin slices, and reserve
Prepare the sauce: In a medium pot, mix together all the ingredients except 1/4 cup of pomegranate seeds
Cook over medium heat for about 8 minutes, stirring constantly, until the sauce thickens slightly
Add the reserved pomegranate seeds and stir
Prepare the accompaniment: Boil the asparagus tips in a medium pot with water and salt
Cover and cook for 5 minutes to tenderize it
Drain and let it cool down
Spread the sauce over the Peruvian breast slices and serve with cooked vegetables
Serve at room temperature.
