Ingredients
Method
1.Preheat oven to 200°C (180°C fan forced). Cut four 35cm (14-inch) pieces of baking paper.
2.Place pieces of paper lengthways in front of you then divide persimmon wedges among baking paper, placing them crossways in the centre. Top with lime slices and ginger, drizzle with honey. Bring short edges of paper together, fold over several times to secure, then tuck sides under to form a parcel. Place parcels on two oven trays.
3.Bake parcels for 15 minutes or until persimmon is soft. Serve opened parcels topped with spoonfuls of frozen yoghurt and lime rind.
You can use either astringent or non-astringent persimmons in this recipe. If you use the astringent variety, it is best to scrape away the flesh from the skin when eating. Use a zester to make the lime rind strips. If you don’t have one, finely grate the rind instead. There are two types of persimmons available in autumn: astringent and non-astringent. The first, is heart shaped and is eaten very ripe, otherwise the taste is very astringent. The other, which is sometimes sold as fuji fruit (fuji being the Japanese word for persimmon) is squat and eaten crisp.
Note
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