Divine Persimmon Cashew Cream Dessert
Ingredients
- 3 fuyu persimmons
- 1/4 cup orange juice (ideally fresh, ~1-2 oranges)
- 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 (we love @crazywalnuts - code: fitv20 for 20% off)
- 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 & 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 1 extra tablespoon of water
Serve persimmons warm with a generous dollop of cashew cream