Persimmons poached in dessert wine and pink pepper
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- Maranda Engelbrecht
- 4
- Easy
- 5 minutes
- 10 minutes
- Ken Forrester T Noble Late Harvest Chenin Blanc 2005
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 150 g Coeur de Lion or Brie cheese
- 1 cup Noble Late Harvest or dessert wine
- ½ cup sugar
- 2 t pink peppercorns
- 4 firm persimmons, peeled but green leaves intact
Cooking Instructions
Preheat the oven to 180°C.
Place the cheese on a baking tray and turn off the oven. Cook for 10 minutes. In a deep saucepan, bring the wine, sugar and peppercorns to a boil.
Reduce the heat and simmer until syrupy. Add the persimmons and poach lightly until they start to soften.
Serve the sliced persimmon with the melting cheese as a dessert.
Per serving: 1982.3kJ, 8.9g protein, 14.4g fat, 73.5g carbs
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