Desserts & Baking

Persimmons poached in dessert wine and pink pepper

4
Easy
5 minutes
10 minutes
Wine/Spirit Pairing
Ken Forrester T Noble Late Harvest Chenin Blanc 2005

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Ingredients

Method
  • 150 g Coeur de Lion or Brie cheese
  • 1 cup Noble Late Harvest or dessert wine
  • ½ cup sugar
  • 2 t pink peppercorns
  • 4 firm persimmons, peeled but green leaves intact

Method

Ingredients

Preheat the oven to 180°C.
Place the cheese on a baking tray and turn off the oven. Cook for 10 minutes. In a deep saucepan, bring the wine, sugar and peppercorns to a boil.
Reduce the heat and simmer until syrupy. Add the persimmons and poach lightly until they start to soften.
Serve the sliced persimmon with the melting cheese as a dessert.
Per serving: 1982.3kJ, 8.9g protein, 14.4g fat, 73.5g carbs

 

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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