Roasted persimmon with purée
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- Jacques Erasmus
- 6
- Easy
- 15 minutes
- 35 minutes
- Twee Jonge Gezellen Balm of the Night
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
Cooking Instructions
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.
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