Recipes and Cooking Buttermilk Pudding with Pomegranate Compote Be the first to rate & review! The secret ingredient that takes the pomegranate compote on this dessert recipe to the next level? Red Wine! The fruity sauce makes an ideal sweet partner for the custard-like homemade pudding recipe. By Scott Peacock Scott Peacock Website Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce. His first job was as a pastry chef at The Golden Pheasant, and his work has been featured in Martha Stewart Living, Atlanta, and Duchess Fare, among other publications. Scott's recipes can be found in the Better Homes & Gardens classic The New Cookbook, and his fried chicken recipe was called one of the "40 best recipes ever published" by Food and Wine. He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. Learn about BHG's Editorial Process Updated on December 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 10 mins Chill Time: 2 hrs Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup cold milk or water 2 envelopes unflavored gelatin 2 cup heavy cream 1 cup sugar ½ cup creme fraiche 2 cup buttermilk ¼ cup freshly squeezed lemon juice ¾ teaspoon vanilla ½ teaspoon kosher salt 4 teaspoon finely shredded lemon peel Pomegranate Compote Pomegranate Compote ⅓ cup dry red wine (such as Pinot Noir) ⅓ cup sugar ½ cup fresh pomegranate seeds ¼ cup navel orange sections, chopped ⅛ teaspoon kosher salt 2 teaspoon lemon juice Directions In a small bowl combine milk and the gelatin; set aside. In a saucepan bring heavy cream and sugar to a simmer over medium heat, stirring until sugar is completely dissolved. Immediately remove from heat; add gelatin mixture, stirring until completely dissolved. Cool 5 minutes. Transfer to a mixing bowl. Whisk in creme friache until blended. Whisk in buttermilk, lemon juice, vanilla, and salt. Strain. Whisk in lemon peel. Divide mixture into eight 8-oz. ramekins. Cover with plastic wrapl chill until set, 2 to 3 hours. Serve with Pomegranate Compote. Pomegranate Compote In a small saucepan combine wine and sugar. Bring to a simmer, stirring to dissolve sugar. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; cool completely. In a small bowl combine pomegranate seeds and oranges. Sprinkle with salt. Pour syrup over pomegranate mixture. Stir lemon juice into pomegranate mixture. Immediately spoon over Buttermilk Pudding Rate it Print Nutrition Facts (per serving) 442 Calories 28g Fat 42g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 442 % Daily Value * Total Fat 28g 36% Saturated Fat 18g 90% Cholesterol 105mg 35% Sodium 250mg 11% Total Carbohydrate 42g 15% Total Sugars 39g Protein 6g Vitamin C 9.3mg 47% Calcium 124mg 10% Iron 0.2mg 1% Potassium 183mg 4% Folate, total 9.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.