Persimmons have a short season but when you can get your hands on them they’re certainly worth it! Try out this delicious dessert and make the most of them while you still can.
FOR THE BAKED PERSIMMONS
- 4 persimmons, peeled and cut into 4cm pieces
- 20G Honey
FOR THE CRUMBLE
- 100g spelt or buckwheat flour
- 100g desiccated coconut
- 60ml honey
- tsp cinnamon
- 2 Tbsp coconut oil
FOR THE GINGER MASCARPONE
- 1 ball stem ginger, very finely chopped
- 125g mascarpone
- dash vanilla extract
Preheat the oven to 180°C fan bake.
Place the persimmons drizzled with the honey in an ovenproof dish (approx 20cm square is a good size).
To make the crumble put all ingredients together and rub to form coarse crumbs.
Spread the crumble over the fruit and bake for 10-12 min or until golden brown.
Bake for approximately 20 minutes or until the crumble is golden and crispy.
To make the ginger mascarpone, mix the ginger and vanilla through the mascarpone.
Serve the fruit warm with a generous dollop of the ginger mascarpone.
To store, cover well with plastic wrap and keep in the fridge for up to a week.
Credit to Stuff.co.nz for the original recipe