Jul 012010
Ingredients
1 super ripe persimmon
50g mascarpone
drizzle honey
5ml amaretto
Method
Place the persimmon in the freezer for 24 hours but remember to move from the freezer 2 hours before serving (just soft to the touch).
Slice the persimmon in half and drizzle 2½ml of amaretto over both cut sides.
Fold another 2½ml amaretto into 50g mascarpone and serve over the persimmon.
Spoon 2ml honey over the persimmon and mascarpone.