blissful eats with tina jeffers: Cardamom roasted persimmons with vanilla yogurt
Happy Friday! Me and the Mr. snuck off for a little staycation this week and we had some amazing meals out this week! At this time of the year everything is about excess and decadence and sometimes it’s nice to have a dessert that is satisfyingly delicious and easy on your waistline. After all the meals out this week I was thinking that something with a little fruit might be a good idea. This dish is simple, easy to put together and makes me forget about stuffing my face with my favorite christmas cookies.
I love persimmons, I can’t get enough of them, growing up we had a tree in our backyard and I would love to pick them and eat them while they were still warm from the sun. If you have never tried one I highly recommend that you seek some out.
They have a sweet perfumed taste with notes of honey and cinnamon and depending on the variety can be eaten like a peach straight out of hand or allowed to ripen until they are soft and fragrant. Persimmons are in season between November and February and there are two types, fuyu and hachiya. The hachiyas must be eaten when they are extremely soft or they are extremely bitter and astringent so for this recipe you must use the fuyu variety. I added the cardamom on a whim and am glad I did, it really brings out the spicy floral sweetness of the fruit.
You can eat the roasted persimmons hot or cold and they would make a delicious breakfast. I think I’ll go get a batch into the oven right now so I can have some to start the day. if you'd like to see more recipes I would love to have you visit me at www.scalingbackblog.com!
Cardamom roasted persimmons with vanilla yogurt
Serves 4
Ingredients:
¼ cup sugar
1 vanilla bean
4 ripe but firm fuyu persimmons
1 tablespoon fresh lime juice
¼ teaspoon ground cardamom
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon of water
pinch of salt
1 cup greek yogurt
1 ½ tablespoons honey
¼ cup roasted pistachios, chopped
Method:
Preheat the oven to 375 degrees.
Place the sugar in a small bowl. With a sharp knife, split the vanilla bean in half lengthwise and scrape half the beans into the bowl. Reserve the excess seeds for the yogurt.
Peel the persimmons, cut them in half lengthwise and then slice them into 1 inch thick wedges. Arrange the slices in a baking dish, drizzle them with the lime juice and sprinkle with the vanilla sugar, cardamom and butter. Add the vanilla bean and water to the dish.
Roast the persimmons for 45-60 minutes spooning the pan juices over the top occasionally under tender and easily pierced with a knife.
Meanwhile, combine honey and yogurt in a small bowl. Add the remainder of the seeds from the vanilla bean; whisk until yogurt is smooth and well blended.
To serve, divide yogurt onto four plates, top with a quarter of the persimmons, drizzle with any syrup and sprinkle the pistachios on top.
