Honey-Baked Persimmons with Vanilla and Cinnamon
Prep time: 10 minutes
Cook time: 50-55 minutes
4 just ripe (but still firm) Fuyu persimmons
1 cinnamon stick
4 slices fresh ginger
2 whole star anise (optional)
1 teaspoon vanilla extract or essence
4 tablespoons liquid honey
1/3 cup boiling water
Zest of 1 lemon
Juice of 2-3 limes or 1 lemon
Natural yoghurt, creme fraiche or vanilla ice-cream, to serve
4-6 small wedges of lemon or lime, to serve
Preheat oven to 200 °C.
1. Cut persimmons in half horizontally (you can leave the skins on). Place cut-side-up in a baking dish. Combine cinnamon, ginger, star anise (if using), vanilla, honey, lemon zest and juice and boiling water in a bowl, then pour over persimmons.
2. Cover with tinfoil and bake for about 45 minutes, or until persimmons are soft. Check on the persimmons halfway through cooking time and if they are looking dry you can top up with a little more liquid if needed.
3. Switch oven to grill. Remove tinfoil and spoon honey syrup over the top of the persimmons, then return to the oven to grill for 5-10 minutes or until the tops are caramelised and browned.
To serve, divide persimmons between serving plates and serve with a dollop of yoghurt, crème fraiche or scoop of ice-cream on the side. Drizzle over syrup from the baking dish, and serve with a wedge of lemon or lime to squeeze over just before eating.