Home
Recipes
cream

Whisky oats

Cooking with

Whisky oats

15 minutes

The modern potato bake

Savoury bake

The modern potato bake

1 hour

Coconut caramel sticky pudding

Five-ingredient recipes

Coconut caramel sticky pudding

25 minutes

Queen of puddings with oozing raspberry jam

Queen of puddings with oozing raspberry jam

45 minutes

Cold yellow pepper soup

Chilli recipes

Cold yellow pepper soup

30 minutes

Litchi, spinach and coconut stir fry

Asian recipes

Litchi, spinach and coconut stir fry

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Gnocchi recipes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Melon soup

Soup recipes

Melon soup

Chocolate and grenadine cupcakes

Cake recipes

Chocolate and grenadine cupcakes

25 minutes

Fresh and dried porcini mushroom soup

Mushroom recipes

Fresh and dried porcini mushroom soup

10 minutes

Open mushroom lasagne

Lasagne recipes

Open mushroom lasagne

20 minutes

Roasted persimmon with purée

Roasted persimmon with purée

35 minutes

Load more

Roasted persimmon with purée

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

3 persimmons, halved
Vanilla sugar for sprinkling

For the purée:

6 persimmons, peeled and chopped
5 cup water
5 tablespoons vanilla sugar
200 ml fresh cream
200 g white chocolate, chopped

Method

Preheat the oven to 180°C.
Place the persimmons on a baking tray and sprinkle with lemon juice and vanilla sugar.
Bake for 25 minutes or until the fruit is soft but still slightly firm. Remove from the oven and cover with cling film to sweat. Set aside.

To make the purée: Stir vanilla sugar into water in a large saucepan, add persimmon pieces and bring to the boil. Simmer for 8 – 10 minutes or until soft. Add the cream and remove from the heat. Add the chocolate and stir continuously until melted. Blend until smooth.

To serve: Spoon purée into serving bowls and top with roasted persimmon. Serve warm.

Note: This purée is delicious with good quality ice cream or even with a warm baked pudding.