- 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
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