Tag Archive: persimmon


This Time of the Year

Sinemage Stuffed Persimmon

While I was selecting persimmons at the Farmers market last Sunday, a girl, obviously not familiar with those fruits, asked me how she should choose them.
Firm, with a smooth skin and a deep orange colour, I replied spontaneously.

It makes me smile when I think about it, because I didn’t know myself how to choose them two years ago.
Persimmons are fruits I got acquainted with here, in New Zealand.

Sinemage Persimmons

I like everything about this fruit: The funny ruff, the bright colour, the sweet flesh… And I read persimmons are full with vitamins and that’s exactly what I need these last days to kick off the chilly season !

On the other hand, Paprika doesn’t like them really.
Unless I do a trick: I bake them.

Based on a baked apples recipe, I filled persimmons with nuts and spices: pistachio, honey, cardamom and vanilla.
The result is honest. The kind of warm and comforting dessert you are happy to have at night, at this time of the year…

Sinemage Stuffed Persimmon 2

Baked Persimmons (for 4)

4 firm persimmons (non-astringent)
40-50g nuts (pistachio, almond or what you fancy)
3tsp honey (liquid)
1/3 tsp finely ground cardamom seeds
1 vanilla pod seeded
Lemon juice

Preheat oven at 205°C. In a bowl mix, nuts, spice, honey and lemon juice. Slice the top of persimmon and with a knife and spoon remove a little bit more than the core. Fill each fruit with the nut mixture and place back the top of the fruit. Place persimmons on a baking tray lined with baking paper and bake for 30 minutes or until soft. Remove from oven and let them cool a little before serving.

La suite en français…

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Colour Me Happy

TarteBriochee

Paprika and I went last Sunday to the opening of the City Market on the waterfront.

This weekly market focuses on artisan products from the Wellington region and did welcome a big crowd that day.

Amongst all the food stalls, the florist had nicely displayed little persimmons on their branches, that caught my attention. I like the idea of these fruits with their bright orange colour used in a floral arrangement !

However, the persimmons I bought next door, at the Waitangi market, ended up in my oven… On a tarte briochée to be more accurate.

But no regret, when persimmon slices melt in the mouth and the brioche is moist…
Diptych22

Persimmon Tarte Briochée [Printable Recipe]

250g flour |40g caster sugar | 50g butter chopped and at room temperature | 150 ml lukewarm milk | 1 egg yolk | One pinch of salt | 1 packet of instant dry yeast | persimmons, finely sliced | Sugar cane | 1 tbsp orange blossom water [optional]
For the glaze
1 sheet of gelatin | 25ml water |50g caster sugar

Proof instant dry yeast in the lukewarm milk and a pinch of sugar // In a large bowl mix together flour, sugar, salt // Add butter and with your finger tips make a fine crumble // Incorporate egg yolk and mix // Pour in the milk and the proofed yeast and the orange blossom water// Knead the dough for 10 minutes // Let the dough rest for at least one hour at room temperature in a bowl covered with a clean tea towel // Preheat oven to 210°C // Transfer the dough on a slightly dusted surface // Flour the back of your hands, lift the dough and gently stretch the dough using the back of your hand. Keep a thicker edge all around // Place the dough on a baking tray lined with baking paper // Prick the dough and place slices of persimmons. Sprinkle sugar cane on the top // Bake for 10 minutes or until edges are nicely golden // Place the sheet of cold gelatin in a bowl of cold water for 5 minutes // Over a low fire, make a syrup with the water and sugar // Add the sheet of gelatin and stir // Brush the edge of the tarte briochée with the glaze.

La suite en français…

Jam In!

I bought last week persimmons, but I waited too long and they became very ripe and not appetizing anymore… To don’t waste anything I made a jam with.

I was disappointed, instead of the bright orange colour’s fruit, the jam turned out a caramel-like colour… Never mind, I have a good home-made jam now !

The thing is I’m not used to eat jam anymore… I avoid to buy jam and I barely eat breakfast everyday (boohh !…). When I was a child a slice of bread with butter and dripping jam was the perfect ‘quatre heure’ (snack) ! And it took me years to loose this bad habit of nibbling…

So, what shall we do with this jam ? Lunettes à la confiture inspired me to make use of my jam (there’s still left…). I made a simpler version of those sablés you can find in bakeries in France. I just sandwiched a layer of jam between two thin sablés. It’s classic and not so fun as the bicolor ones I made previously; but I prefer the taste of these ones, slightly flavoured with lemon rind. Of course persimmon jam is an option, your favorite jam will be perfect too. Mine is orange marmalade and yours ?

Useless to say that I bend the rules this time and ate them in the afternoon, sipping a warm cup of tea !

Sablés with jam

125g flour
90g unsalted butter chopped
60g caster sugar
2 egg yolks
Half lemon rind, finely grated
1 pinch of salt

In the middle of flour add chopped butter and all the ingredients // Knead quickly to combine all the ingredients // Shape the dough in a ball shape, flour it all around, wrap it with a plastic film and store it in the fridge for 2 hours // Preheat oven to 190°C // Roll down the dough (around 3 to 4 mm thick) on a dusted flour surface // Cut shapes with a cookie cutter // Then place them on a baking tray covered with baking paper // Bake for 7 to 8 minutes // Remove from oven and transfer to a cooling tray // When they are cooled, spread jam on a sablé and top it with a second one.

La suite en français…