I don’t have much imagery for this post, in fact, I can only offer you one photo; but I can elaborate verbally about this dish and hope that I capture your imagination…
Back in December, I came home from Costco with a box of persimmons, like you do, then realised that I was never going to be able to eat them all myself. I rarely eat fruit as it is, so 6 huge persimmons seemed like a mountain of fruit to me. Plus when I tried one, it wasn’t wholly ripe, or tasty. So I tried roasting some; why not, it works for vegetables, I thought it might perk up my persimmons.
And it did. The slices caramelised and sweetened. I tried some with some tahini sauce, a bit of yogurt and some toasted flaked almonds, and it made a perfect sweet treat…probably just a bit too sweet for me, so the yogurt and tahini were perfect ways to tone it down…
Following this experiment, over the festive period I decided to offer this as a dessert choice for my visiting family.
I cut the persimmons into segments, tossed them with a tiny amount of olive oil, then roasted them for 30-40 mins at 200C, moving them around the pan halfway through. Served with yoghurt, they provided a perfect alternative dessert.
The leftovers lasted a couple of days and were just as nice cold, again with yoghurt and another day with my porridge.
I highly recommend roasting your persimmons! I should imagine they are similar to roasted plums or peaches in consistency, and just provide something different 🙂
I shall be sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Shinta and Diann….it’s been too long since I joined in!
foodbod 