It’s not pomegranate season but it is pudding season and lucky me I found some fresh ones at the supermarket the other day. Pomegranates are typically in season in September through February.
The pomegranate is thought to have originated in Iran, and has been cultivated throughout the Mediterranean region and northern India. It was introduced into Latin America and California by Spanish settlers in late 1700s.
Today, it is widely cultivated throughout the Middle East and Caucasus region, north Africa and tropical Africa, the Indian subcontinent, Central Asia, and the drier parts of southeast Asia. It is also cultivated in parts of California and Arizona. In recent years, it has become more common in the commercial markets of Europe and the United States.
This is a quick and easy pudding for an impressive fresh and mouthwatering dessert, you can even enjoy it for breakfast.
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4 – 6
Ingredients
,- 180 ml pomegranate juice
- 500 ml heavy cream
- 135 grams caster sugar
- Zest of 1 lemon
Method
,- In a medium sauce pot on medium fire, place all the ingredients and bring to the boil while whisking continuously., about 30 minutes.
- Lower the heat and simmer for 4 minutes. The mixture will be runny and will not thicken.
- Pour the pudding mixture through a fine dive, skim with a spoon to ensure the pudding has a fine clean finish.
- Divide the pudding among 4 – 6 serving bowls and refrigerate for at least 3 hours or until completely set.
- Garnish with lemon zest and pomegranate seeds, and serve immediately.