The Best of Fall Fruit Desserts featuring the crown jewel pomegranates

Did you know that pomegranate is an autumn fruit? With the same pumpkins, apples, and pecans recipes being recycled for this season, why not try these recipes for Fall fruit desserts featuring the ruby seeds of pomegranate? From a festive parfait to a simple cake there is plenty you can make for your family and guests and relish every bite as the days grow shorter and nights longer with the skin wanting more hydration that the pomegranate is happy to provide. 

1. Simple Pomegranate Cake 

(Serves 10)

Ingredients

• 1 cup fresh pomegranate seeds
• 180 gm all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 85 gm unsalted butter, room temperature
• 200 gm granulated sugar
• 1 egg
• 120 ml milk 
• 2 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp caster sugar, for topping

Instructions

1. Place pomegranate seeds on a paper towel to remove excess moisture and set aside. 
2. Position the oven rack in the center and preheat to 180°C. Generously butter a 9-inch deep-dish pie plate, ensuring all surfaces are covered.
3. Take a big bowl for the dry ingredients and sift the flour, baking powder, and salt, then whisk to evenly distribute. Set aside.
4. Take another bigger bowl for the batter and beat butter with an electric mixer until it becomes creamy and smooth, for a minute. Gradually add sugar while continuing to beat, mixing for two to three minutes until light and fluffy.
5. With your mixer on low speed, incorporate the egg until just combined. Pour in the milk, vanilla, and almond extracts, mixing until just blended.
6. Gradually add the flour mixture, to the bowl, mixing on low speed just until no dry streaks remain. Be careful not to overmix.
7. Transfer the batter to the prepared pie plate, smoothing the top gently. Arrange the pomegranate seeds across the surface, and press them lightly into the batter. Then sprinkle with the sugar.
8. Bake at 180°C for 10 minutes, then reduce the temperature to 160°C and continue baking for 50-60 minutes. Your cake is done when a toothpick inserted into the center comes out clean.

2. Chocolate Pomegranate Tart

(Serves 12)

Ingredients

• For the crust
• 200 gm blanched almond flour
• 20 gm Cadbury Cocoa Powder
• 70 ml coconut oil, melted
• 40 gm honey or maple syrup
• Pinch of salt
• For the filling
• 115 gm full-fat coconut milk
• 60 ml pomegranate juice
• 225 gm Cadbury Bournville dark chocolate, finely chopped
• 200 gm pomegranate seeds, as needed

Instructions

1. Lightly grease an eight-inch tart pan, with a removable bottom, with oil.
2. Mix the almond flour, cocoa powder, melted coconut oil, maple syrup, and salt in a large bowl. Use a spatula to mix until you have a wet sandy mixture. 
3. Transfer the crust mixture to the prepared pan. Press down the mixture firmly to even out across the bottom and up the sides. Then place the pan in the refrigerator.
4. Finely chop the dark chocolate and add it to a heatproof bowl. 
5. Take a small saucepan, pour coconut milk and pomegranate juice into it and heat until it begins to bubble around the edges. Don’t let it come to a full boil.
6. Pour the hot liquid over the chopped chocolate and let it stand undisturbed for a while to let the chocolate melt. After that, slowly whisk the mixture until it becomes smooth and glossy.
7. Pour the filling into the chilled crust, and sprinkle with the pomegranate seeds, pressing them into the surface. 
8. Refrigerate for one to two hours until fully set.

3. Pomegranate Parfait

(Serves 4)

Ingredients

• 3 ripe pomegranates
• 2 tbsp cornstarch
• 2 tbsp cold water
• For the cream layer:
• 200 gm mascarpone
• 200 gm cream cheese
• 140 gm Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract

Garnish:

• 4 tsp roasted pistachios, chopped
• 1 tsp dried rose petals
• 4 cookies of choice

Instructions

1. Cut two pomegranates in half and juice them. Strain the juice to remove any pulp, seeds, or fibers. Remove the seeds from the third pomegranate and set aside.
2. Pour the fresh pomegranate juice into a saucepan and bring to a boil over medium heat. Whisk cornstarch and cold water in a small bowl to create a smooth slurry. 
3. Slowly pour the cornstarch mixture into the boiling juice, whisking constantly. Continue cooking for one minute until it thickens. Remove from heat and let it cool completely.
4. Once cool, fold in ¾ of the reserved pomegranate seeds, saving the rest for garnish.
5. Take a large bowl, add the mascarpone, cream cheese, and Greek yogurt, and mix until uniform. Then fold the honey and vanilla extract, until just combined. Avoid overmixing.
6. Arrange serving glasses on your kitchen counter and alternate layers of the cream mixture and pomegranate compote, starting and ending with cream. Pipe or spoon them. 
7. Finish each parfait with a sprinkle of reserved pomegranate seeds, chopped pistachios, and rose petals. Add a cookie just before serving.