persimmon stories

pork loin with persimmon sauce recipe

Ingredients
1 teaspoon  olive oil
1 clove garlic
1 onion medium
1 teaspoon Worcestershire sauce
1 teaspoon  mustard
2 persimmons
1 cup of red wine (200ml)
a handful of parsley

Method
1) In a non-stick skillet, start browning the meat
2)Turn when golden on one side and season with salt and pepper to taste
3)Turn after brown the other side and season again
4)When well browned, place the meat, rosemary, a glass of wine, top with water in a pressure cooker over medium heat and cook for 10 minutes. reserve.
5)In the same skillet that you browned the meat, add the oil, onion and garlic, fry for 3 minutes and add the remaining ingredients, except the parsley
6)Stir gently, let thicken until the persimmon softens a bit more
7)Season with salt and pepper to taste and serve over the meat

Persimmon Pavlova recipe

Meringue Ingredients:
4 large free-range egg whites
200g caster sugar

Method
1.pre-heat the oven to 120°C, fan 140°C, gas 1. Using an electric hand whisk, whisk the egg whites in a large, clean bowl until they form stiff peaks.
2. start whisking on a low speed, increasing to a higher speed once the whites start to double in size.
3. gradually add the sugar, in tablespoonfuls, whisking all the time. When all the sugar has been added, you will have a gorgeously glossy white meringue mixture. Test the mixture if still grainy carry on mixing till smooth. When it goes into the oven, the meringues will leak sugar syrup during baking.
4.  spoon the mix into circles marked on nonstick baking paper on a baking sheet, using a table knife to gently make swirls or you can use a piping bag and a nozzle for a perfect finish.
5.  bake for 30 minutes, then turn off the oven and leave the meringues to cool overnight in the turned-off the oven.

Filling
Ingredients
200ml Greek yogurt
20ml double cream whipped
3 spoons of caster sugar
honeycomb in small pieces
4 persimmons sliced
1 punnet of blueberries, washed

Method
1)in a mixer beat the double cream with the sugar till it reaches soft peak consistency
2)mix gently the yogurt into the cream and lastly the honeycomb

Toppings
Persimmon pieces, honeycomb, blueberries are perfect pairing with persimmon or any other fruit of preference.

Caramelised Persimmon recipe

Ingredients
4 persimmons
Demerara sugar to taste
200ml whipped cream or yogurt
zest of one orange
touch of Cointreau
honey
Amaretti biscuits

method
1) start cutting 4 persimmons in half. Arrange the halves on a baking sheet, cut side up and sprinkle brown sugar all over their surface, covering them well. Then bake under the grill.
2) while the persimmons are in the oven, prepare the cream to serve  mixing 200g of whipped (double) cream with honey to taste. Add orange zest and a little Cointreau, all to taste. Mix well.
3)remove the golden persimmons from the oven, serve two halves together serve with a good spoonful of cream topped with a handful of chopped amaretti biscuits

Persimmon ice cream recipe

Ingredients:
4 persimmons
1 tub of 500ml vanilla ice cream
Method
Peel and mash well the persimmons and mix gently into vanilla ice cream

Persimmon Ice Cream Soda recipe

Ingredients
– 3 ripe persimmons
– 1 cup cream ice cream, 150ml
– 1 diet soda glass lemonade
– Mint for garnish

Method
Peel and mash the persimmons and blend with the  ice cream add the soda. Serve in tall glasses. Enjoy it!