A take on traditional Peaches & Cream with a distinct Asian twist. I call persimmons ‘Autumn Mangoes’ – just when you think the mango season is over we are blessed with something just as velvety and succulent. Like mangoes, they contain excellent amounts of beta-carotene and are high in Vitamin C and Iron too. Luckily in this country we mainly get the sweet, non-astringent persimmons so don’t worry when shopping for persimmons, the chances of coming home with bitter fruits is slim. I love them.
Quantities do not need to be precise for this recipe. One tin of Coconut Milk is enough for about 4 fruits so mix and match according to what is available. You can let the Coconut Milk cool to make a fruit salad, but I like to pour it warm over the fruit to make the perfect comfort food. Deliciously everything free (wheat, cane sugar, dairy), but not short on flavour. Serve it as a dessert on chilly Autumn days or as a reassuringly warm breakfast.
1 tin Coconut Milk
2 sticks Cinnamon
10 Cardamom pods
2 Star Anise
3 Ripe Persimmons
- Place the coconut milk in a small saucepan and add the spices. Bring to the boil and then reduce heat to simmer very gently for 10 minutes until well infused with the spices. Remove from heat.
- Peel the persimmons, quarter and slice being careful to remove any pips as you go. Peel, core and slice the pear. Combine the two and arrange in individual serving bowls.
- Pour over the coconut milk. Use the spices as a garnish or strain the milk if you prefer. Serve warm.