Despite the fact that the winter is poor with an assortment of vegetables and fruits, the only crop that pleases in the cold season is the persimmon harvest. Ripe and juicy fruits, of course, are tasty and on their own, but very few people know that on the basis of persimmons you can cook a huge number of fine dishes. In this article, we will tell you about delicious persimmon dishes, and how to cook them.
Persimmon salad with chicory
Ingredients:
- shallots - 1 piece;
- orange juice - 2 ¼ tbsp. spoons;
- wine vinegar - 1 tbsp. a spoon;
- honey - 1 teaspoon;
- salt pepper;
- nut butter - 1/4 of a century;
- vegetable oil - 1/4;
- watercress - 2 bunches;
- chicory - 4 heads;
- walnuts - half a century;
- persimmon - 2-3 pieces;
- goat cheese - 120 g.
Preparation
Shallots shallots are cut as finely as possible, after which we add it to a mixture of orange juice , vinegar, honey, salt and pepper. As a result, you should get a smooth emulsion, which will serve as our refueling.
Chicory dismantled for separate leaves and put in a salad bowl along with a watercress. Stir the greens with your fingers, add crudely ground nuts. Now comes the turn of persimmon, which must be cut into slices and placed on top of chicory and salad. Crochet a salad with persimmons slices of goat cheese and, of course, our citrus dressing.
Jelly from persimmons with honey
Ingredients:
- persimmon - 2 pieces;
- honey - 2 tbsp. spoons;
- water 100 ml;
- gelatin - 1 packet (20 g).
Preparation
We warm the water to warm, and soak gelatin in it. Stir the gelatin until completely dissolved. The fruits of persimmons are purified from seeds and peel and we rub with a blender or meat grinder. Puree is mixed with a gelatin solution. We dispense the ready mass in glasses and set it to freeze in the refrigerator for 1.5-2 hours.
Sandwiches with persimmons and prosciutto
Ingredients:
- grain bread - 4 slices;
- arugula - 1 bunch;
- Dijon mustard - 2 tbsp. spoons;
- prosciutto - 4 pieces;
- persimmon - 1 piece;
- Brie cheese - 50-70 yr.
Preparation
The recipe for this dish of persimmons is simple and quick! Bread (2 lower slices) is greased with cereal Dijon mustard and covered with a pair of slices of prosciutto ham. Persimmon cut into rings and put it on top of the ham. The top slices are covered with soft cheese "Bree" and join both parts of the sandwich.
In the frying pan, pour a little vegetable, or put a piece of butter and fry our sandwich from both sides to ruddy and until the cheese melts. We serve a sandwich to the table immediately from the frying pan.
Pudding with persimmons and white chocolate
Ingredients:
- persimmon - 3 pieces;
- 1 lemon peel;
- 1/2 lemon juice;
- sugar - 1 item;
- butter;
- bun bun - 10 pieces;
- ground cinnamon - 1 teaspoon;
- nutmeg - ½ tsp;
- white chocolate - 170 g;
- milk - 2 items;
- eggs - 3 pcs.
Preparation
Oven warm up to 180 degrees. Persimmon peel off the peel and seeds, and then beat the blenders into a homogeneous puree. We put mashed potatoes in a saucepan, add lemon zest, juice and 1/2 tbsp. Sahara. We put everything on the fire and cook on low heat until the sugar is completely dissolved. Form the baking grease with butter and sprinkle with a small amount of sugar. Pieces of bread are placed in a greased form, sprinkled with cinnamon and nutmeg.
In another saucepan mix 1/2 tbsp. sugar, pieces of white chocolate and milk. Stirring, cook the chocolate-milk mixture on low heat until the chocolate melts.
Eggs whisk in a small bowl, after which a thin trickle pour warm milk to them, without stopping stirring. There we pour in a mixture of mashed potatoes. Ready mass poured over the bread base, completely covering it. We bake pudding for about 35 minutes.