Have you ever wondered what on earth you do with these unusual orange fruits which appear in our shops every Autumn? And who buys them and eats them anyway? I always passed them by, until last week when I discovered just how delicious they are baked as a dessert. They are often sold underripe, but don’t taste good unless they are fully ripe and quite squishy. Apparently, they are much loved by the Italians. I came across a simple recipe to roast them in How I Cook by Skye Gyngell, and was intrigued to try it. I’m so glad I did, as it was a taste sensation – one of the most delicious things I’ve eaten!
First you gently peel the fruit, then cut in half and place on a baking tray. Drizzle over about three tablespoons of honey and add a vanilla bean split in half to the tray. Roast at 200 degrees for approximately ten minutes. Your kitchen will fill with a beautiful, delicate aroma. Serve warm with runny cream and that’s it – easy, healthy and yummy!
Have you tried persimmons before? Let me know if you give this recipe a try!
