BAKED PERSIMMON CRUMBLE

Persimmons are in the shops right now but if you’re growing them and have an excess, puree and freeze them. Scoop the flesh out from the skin and process until it reaches a smooth consistency – the softer the fruit the faster this will happen. Add honey if needed. This can be used for all sort of recipes; it can be frozen down into ice cube trays for up to 6 months. The cubes of persimmon are great in smoothies or can be added to a fruit salad as a thickener.

Or make these delicious dessert treats with the whole fruit using a favourite recipe of Taranaki’s Western Institute of Technology hospitality tutor Nicola Findlay.

INGREDIENTS:

2 persimmons

30g unsalted butter

¼ cup flour

¼ teasp cinnamon

¼ teasp nutmeg

¼ teasp ground ginger or grated fresh ginger.

METHOD:

Cut persimmons in half and scoop out the pulp into a bowl, being sure to leave about a centimetre still on the skin. Put skins to one side.

To make the crumble, just add your favourite crumble ingredients to the pulp. Or rub unsalted butter and flour together to form a breadcrumb consistency and mix in the persimmon pulp, cinnamon, nutmeg and ginger.

For a crunchy texture, break up a couple of Anzac biscuits and add to the mixture.

Pile this mixture into the persimmon skins and bake at 170 degrees C for about 20 minutes. Serve with cream or yoghurt.

Recipe courtesy NZ Gardener, Garden Diary