Roasted persimmons

Roasted persimmons

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

Like all fruit, persimmons need to be eaten when they are properly ripe. They are around in late autumn, though sadly, in this country the fruit is often sold when small and hard – tasting not much of anything. In Italy, where persimmons are much loved, they are eaten so ripe that their skin is almost bursting and the flesh is soft and sweet with a wonderful, decadent flavour. Fully ripe fruit is very fragile and should be handled gently – it can be eaten simply peeled, just as it is. Here I have opted to roast the fruit lightly with vanilla and honey.

Ingredients

Quantity Ingredient
6 ripe persimmons
3 tablespoons clean light flavoured honey
1 vanilla pod, split lengthways

Method

  1. Preheat the oven to 200°C. Using your fingers, peel the skin from the fruit – it should come away easily. Cut the persimmons in half and place on a baking tray (preferably non-stick). Drizzle with the honey and poke the split vanilla pod in between the fruit. Roast in the oven for 10 minutes. Serve warm, with pouring cream.
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