Pomegranate Parfaits

I noticed a pomegranate tree in someone's yard on my commute.  That's so cool.  Now I want one.  I only buy one or two a year, so the tree wouldn't even have to be all that productive.

So of course I had to go buy a pomegranate on my next shopping trip.  That happened to be to the 99¢ Only Store, where they did not have the red potatoes I was looking for but did have these.  Half the price of the regular supermarket, so I got one.

Next up, what to do with it.  I had a bit of whipped cream, and quickly came up with this dessert.  It would be great at a holiday dinner as an alternative to a heavy cake.  If the oats are certified GF, this can even be that option.

*1 C whipping cream
2 Tb sugar
*1/2 tsp rosewater (or vanilla)
*1 C pomegranate arils
3 Tb rolled oats

1.  Toast the oats in a dry pan over medium low heat.  Don't walk away.  They go from nothing to burnt in a blink.  Set aside to cool.

2.  If working from fresh, remove the seeds from the pomegranate.  An easy-ish way is to get a bowl of water.  Cut off the top and bottom of the fruit.  Run a knife down the sides to score it into six pieces.  With the fruit in the bowl, peel open the segments.  Then it's going to take about ten minutes to separate the seeds from the pith.  Toss anything that floats, and you're good to go.  Or, buy them already done.  It's probably worth the money.

3.  Whip the cream to soft peaks.  Add sugar and rosewater and whip to firm peaks.

4.  To assemble the parfaits, arrange four serving cups.  Clear ones make a prettier presentation, as do wine glasses.  A dollop of cream goes on the bottom, then a layer of pomegranate.  Sprinkle lightly with oats, then repeat the layers.  Chill until ready to serve.  Try not to make them more than two hours before serving, or the oats will start to soften.

Difficulty rating  :)