So now I remember why it's been a few years since I last bought a fresh pomegranate. I enjoy the "surprise inside" experience of opening the fruit and getting the seeds out. But we don't particularly like the crunch of the seed interiors. We like pomegranate juice and that's easy to buy, so no reason to mess with extracting if from seeds.
I've got about 1 1/2 C. of seeds to use. A quick search at the POM site recipes found mostly "scatter seeds over salad / use as garnish" ideas. If you've baked / cooked with them, would you share your recipe? Do the interior seeds soften, or remain crunchy / nut-like in baked goods?