Monday, May 3, 2010

Roasted Persimmon - 1 - $ - V

There are two main kinds of persimmon - astringent and non-astringent. As my friend Kym most eloquently described, eating the astringent ones "makes your mouth so instantly dry you feel like you're in the desert". She's not wrong. It is a fairly horrid experience, so if you're going to have a go at making this dish, make sure you buy the right ones - don't be shy, just ask your greengrocer.

This recipe was inspired by a Jamie Oliver dessert, but as I don't have time to be whipping up crème caramel we're just going to have to make do with the fruit.
Persimmons taste a little bit melon-y and a little bit perfume-y, but when covered in sugar and brandy they become a little bit delicious-y!

Ingredients (serves 2)

2 ripe, non-astringent persimmons
1tbs caster sugar
2tbs brandy
King Island Dairy vanilla bean yoghurt to serve (optional)

Preheat the oven to 200C degrees.
Chop the tops off and peel the persimmons. Cut into finger-size pieces, you will probably get 6-8 segments depending on the size of the fruit.
Place in a baking dish and then sprinkle the sugar and brandy over the top. Give the fruit a good toss through the other ingredients so they are well covered.

Roast for 30 minutes.
Serve immediately, making sure you scrape up all the sticky goo left in the bottom of the dish. Top with yoghurt or eat on their own.


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