|Fresh from the garden:||Persimmons|
Did you know there are 2 types of persimmons? The first is round and fat and looks a little like a tomato. It’s eaten when crunchy and sweet. The second is larger and longer and should be eaten fully ripe, when the flesh is soft. You can use either in the recipe, so choose your favourite!
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Who’s doing the shopping?
Send the shopping list straight to their inbox.
What to do
1.Preheat the oven to 180°C.
2.Prepare all of the ingredients based on the instructions in the ingredients list.
3.Place the persimmons upside down in your baking dish.
4.Deseed the vanilla bean (if using) and put the seeds (or paste, or essence) in the
jug. Add the bean (if using) to the baking dish.
5.Add the honey to the jug and dissolve it with the hot water, then pour it over
6.Cover the baking dish with foil and bake for 30–50 minutes, until the
persimmons are soft. Remove from the oven.
7.Preheat the grill to hot. Take the foil off the baking dish and place the dish
under the grill for 10 minutes, until the fruit begins to brown on top.
8.Serve straight away.