Tuesday, 17 July 2012

Ever tried these?

Roasted Persimmons with Cinnamon Meringues
Serves 4

You'll need:

4 Persimmons 
Juice of 1/2 lemon
Vanilla sugar for dusting

Cinnamon Meringues
3 egg whites
(room temperature)
pinch cream of tartar 
1 cup caster sugar
1/2 tsp vanilla essence
1 tsp ground cinnamon

Vanilla ice cream

When the Persimmons are roasted, they develop a delicate flavour
and soft, smooth texture.  The meringues gives a crunchy texture, with a warm, rich flavour.  Not to mention the icy ice cream, the vanilla complements the dessert wonderfully.

Prepare the meringues
Preheat the oven to 120 degrees.  Beat the egg whites until foamy,  add the cream of tartar beat until soft peaks form.  Add the sugar in small portions while you beat the mixture until stiff peaks form.  Add the vanilla and cinnamon. 
Use a icing tube to squirt the mixture onto a prepared baking sheet in forms resembling nests.  Bake for 1 hour.  Turn the oven off and leave the meringues for another hour.

Prepare the roasted Persimmons

Preheat the oven to 180 degrees.  Slice the Persimmons in half, don't remove the leaves.  Place on a baking tray, squeeze the halved lemon juice over, dust with vanilla sugar, bake for 25min until soft but still firm.

Serve the warm fruit in the meringue nests with ice cream!

Delicious on a freezing winter evening!
Original recipe: marmalade & moerkoffie by
Bernadette Le Roux & Marianne Palmer

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