Divine Persimmon Cashew Cream Dessert
Ingredients
- 3 Fuyu persimmons
- 1/4 cup orange juice
- 1 tbsp maple syrup
- 1/4 tsp orange zest
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1/4 cup crushed walnuts
Vanilla maple cream
- 2/3 cup raw cashews (soaked 4-12 hours), rinsed and strained
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of Himalayan salt
- 2-3 tbsp cold water
Preparation
Preheat oven to broil. Slice the tops off the persimmons to remove the leaves, and peel to remove the skin. Slice into thick medallions (4 slices per persimmon). In an oven-proof dish, spread persimmons into a single layer.
In a small bowl combine orange juice, maple syrup, orange zest, cardamom, nutmeg and cinnamon. Whisk to combine. Pour mixture over the persimmons. Flip persimmons to ensure each side gets coated in sauce.
Bake persimmons in oven for 10-12 minutes, until the tops are brown.
Meanwhile, make the vanilla maple cream: In a blender, combine rinsed cashews, maple syrup, vanilla, salt and 2 tablespoons of water. Blend until smooth. If your blender requires more liquid, add an extra tablespoon of water.
Serve persimmons warm with a generous dollop of cashew cream.