This week, we are trying all things persimmons. In season now, persimmons have two varieties and can work in a range of dishes, sweet or savoury!
Thyme baked brie and persimmon crostini
Serves 4
- 200g wheel of brie
- 1/2 baguette, sliced
- 2 Tbsp olive oil
- 3 sprigs fresh thyme, leaves picked
- Salt and pepper
- Handful of walnuts
- 3 firm, sweet persimmons, sliced
Preheat the oven to 180°C. Place the brie on the centre of a lined baking tray surrounded by the slices of bread.
Gently score the top of the brie in a crosshatch pattern. Drizzle the brie and bread with olive oil and scatter with half of the thyme leaves, pushing some of the leaves into the brie. Season generously with salt and pepper then bake for 10 minutes or until brie is soft and warm and the bread is lightly golden.
Carefully transfer the baked brie to a serving board and sprinkle with remaining fresh thyme leaves and walnuts.
Serve baked brie with toasted bread and slices of persimmon.
Persimmon and coconut chia pudding pots
Serves 2
- 4 Tbsp black chia seeds
- 1 cup coconut milk
- 1 tsp honey or other sweetener (agave nectar, maple syrup)
- 1 large, ripe original persimmon, or 2 very ripe and soft sweet persimmons
- 1 tsp lemon juice
- 1/4 tsp cinnamon
- Toasted coconut flakes, to serve
Whisk together chia seeds, coconut milk and honey in a medium bowl. Transfer to 2 large glasses and refrigerate for at least 4 hours or overnight.
Once chia pudding is set, cut the persimmons in half from top to bottom then use a spoon to scoop out the flesh, discarding the skin.
Add persimmon pulp to a small bowl along with the lemon juice and cinnamon. Stir to combine, crushing any bigger pieces of persimmon.
Divide persimmon mixture between the two chia pudding glasses and sprinkle with toasted coconut flakes.
TIP!
Use canned coconut milk (full-fat or light) for a richer and creamier texture. You can also use carton coconut milk or any other plant-based milk. Due to the higher water content, if you find it has not set completely, give it a stir and pop it back into the fridge for 15-30 minutes.
Recipes by Marie Duong for Persimmons Australia; persimmonsaustralia.com.au
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