• 3 tablespoons sugar
• 1 cup pomegranate juice
• Two 750-milliliter bottles sparkling wine, chilled
• 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
• 2 oranges, thinly sliced crosswise
• 1 cup diced fresh pineapple (1/2 inch)
• 1/4 cup pomegranate seeds
• Ice cubes, for serving

Note: This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 4 large or 6 medium Plaquemines Parish navel oranges
• 2 large Plaquemines Parish Meyer Lemons
• 11 cups water
• 4 pounds sugar

• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

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