Wheat free Archives

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