Jul 012010
 

Serves 4

Ingredients

4 persimmons
1 vanilla bean
2 teaspoons of honey
1 cup of hot water

Method

Pre-heat oven to 180°C. Peel persimmons, remove stalks. Slice fruit in half horizontally through centre. Place cut side up in large ceramic or glass baking dish.

De-seed vanilla pod, add to small bowl with honey and stir seeds through. Add bean pod to baking dish. Dissolve honey mixture in hot water and pour over fruit.

Cover dish with foil, bake for 30-50 minutes, until persimmons are soft. Pre-heat grill till hot. Remove foil, spoon syrup over top of fruit. Place dish under grill for 10 minutes or until fruit begins to brown on top.

Serve immediately with syrup and yoghurt or cream if desired.

  2 Responses to “Honey baked persimmons”

  1. Charlie Sartori’s Honey Semifreddo with Lemon Crumb and Lemon Caramel
    “…without question, the greatest dessert Marco Pierre White had ever tasted….” (http://tenplay.com.au/channel-ten/masterchef/season-8/episode-6)

    Honey Semifreddo:
    1 egg, plus 1 yolk
    1/2 cup caster sugar
    1/3 cup honey
    1 cup cream

    Lemon Crumb:
    60g butter
    80g flour
    50g caster sugar
    Zest of 1/2 a lemon
    Juice of 1/2 a lemon

    Candied Lemon:
    1 cup caster sugar
    Rind of 1/2 a lemon, cut into thin strips

    Honey Lemon Caramel:
    1/2 cup honey
    1/4 cup cream
    Juice of 1/2 a lemon
    Salt, to taste

    METHOD:

    Pre-heat the oven to 180C.

    For the Honey Semifreddo:
    1. Place the egg, yolk and caster sugar into a bowl over a saucepan of simmering water and whisk until pale and thickened, about 6 minutes. Remove from the heat and gently fold in the honey until fully incorporated.
    2. Meanwhile, whip the cream to stiff peaks.
    3. Fold the honey egg mixture into the whipped cream and transfer into 12 x 6cm hemisphere moulds. Set aside in the freezer until set.

    For the Lemon Crumb:
    1. Line a baking tray with baking paper. Place all the ingredients into a food processor and blitz until mixture has just come together. Spread the mixture thinly onto a tray and bake until golden, about 10-12 minutes. Remove from oven and set aside to cool completely.
    2. Once cooled, break up the biscuit and blitz in a food processor to a coarse crumb. Transfer to a baking tray and bake until lightly golden, about 8 minutes. Set aside.

    For the Candied Lemon:
    1. Combine the sugar with 1 cup of water in a small saucepan and heat until sugar has dissolved. Add the lemon rind and cook for 20 minutes. Remove the lemon strips and set aside on a tray lined with baking paper.

    For the Honey Lemon Caramel:
    1. Combine all the ingredients in a small saucepan over medium heat and stir until dark brown, about 12 minutes.

    To serve, spoon some Lemon Crumb on the plate, place a dome of Honey Semifreddo on one end of the crumb and top with a piece of Candied Lemon. Finish with the Honey Lemon Caramel.

  2. Raw Honey and Yoghurt Facial Mask

    A hydrating and rejuvenating natural face mask, recommended by Rahinji – a Backyard Honey customer

    2 tablespoons plain yoghurt
    1 teaspoon raw unheated Backyard Honey honey
    1 pinch of turmeric powder

    Mix all the above ingredients well and apply to the face (avoid the eyes) daily.
    Relax, or potter around the garden for 1 hour.
    Rinse off with warm water.

    Unused paste may be stored in covered container in the fridge for up to 3 days.

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