Pom Pumpkin Oatmeal Brulee

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   1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. Bring water to a boil in a saucepan and add salt.

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   3. Add oatmeal, stirring well.

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   4. Cook over medium heat until oatmeal starts to thicken, about 5 minutes..

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   5. Lower heat and simmer for 30 minutes, stirring occasionally.

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   6. Remove from heat and add pumpkin, cinnamon, brown sugar, raisins and pomegranate arils.

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   7. Preheat oven to a boil. *

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   8. Divide oatmeal into 4 heatproof bowls; place on a baking sheet.

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   9. Divide and spread the granulated sugar** evenly over the bowls of oatmeal. Place under the broiler and boil until sugar caramelizes and turns dark brown.

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    * If a small kitchen torch is available, use that instead of oven.

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    ** More granulated sugar can be added if the bowls used are wide.

* Per serving · 4 servings · Values may vary.

No additional tips available.