pepper Archives

Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Soup recipes

Fresh organic sweetcorn soup

30 minutes, plus 40 minutes for the broth

Persimmons poached in dessert wine and pink pepper

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

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

Method

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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Persimmons poached in dessert wine and pink pepper

Persimmons poached in dessert wine and pink pepper

Ingredients

Method