persimmon freeze

Nancy from down the road gave me a beautiful box containing persimmons, feijoa's and limes from her garden. The feijoa's bring back memories of my childhood in NZ, as kids we would pick them up off the ground split their skins with our teeth and suck out the flesh. I recall one year i ate so many i got hives. These fruit aren't so well regarded in Australia (probably because of the abundance of subtropical alternatives), they are often left to rot on the ground.

I like both astringent and non astringent persimmons. Nancy gave us heaps of non astringent ones, you need to eat when their skins have gone transparent and their flesh is quite mushy. They make an amazing dessert -

1 Super ripe persimmon

50 g Mascarpone

Drizzle of Honey

5ml Amaretto

Freeze the persimmon for 24hrs then take out an hour or so before serving.

Cut in half, then drizzle each half with 2.5 ml of Amaretto over both cut sides.

Fold the remaining Amaretto into the Marscapone and serve over the Persimmon.

Once plated, spoon 2ml honey over the persimmon and Marscarpone.

This recipe is courtesy of Maggie Beer as seen on the Cook and the Chef. Must go and buy some more Amaretto!