As mentioned in Day 96 of The Challenge
Persimmons are a new fruit for me. They are in season around now every year, and I just never picked any up until now. They are wonderful! Delicately sweet and fragrant they are tasty on their own, but they also pair nicely in sweet or savoury dishes. For this one I tried a new tweak to our morning porridge and it was a big hit with all of us!
1 persimmon, chopped
1/2-1 tbsp honey
1 tbsp lime /lemon juice
1 c oats
2 c milk
2 tsp dried coconut
1 tsp vanilla
1 tsp Aloha Spiced Cacao (or cinnamon/pumpkin pie spices)
A handful of raisins
1) place persimmons in an oven proof dish or on a cookie sheet. Drizzle with honey and pour lime juice over the top. Roast at 180°C for 15-20 minutes.
2) Cook oats, milk, raisins and coconut in a saucepan at medium heat stirring intermittently and then consistently until they form a porridge. Portion the porridge into 2 bowls and top with the persimmons. Sprinkle with cocoa spice or other spice topping of your choice.
We love this! We've tried a number of variations, including adding 1 tsp of vanilla extract to the porridge, with fenugreek seeds roasted with the persimmons, swapping out the lime or lemon juice, adding a drizzle of cream etc. It requires NO further sugar at the coconut, the persimmons and the honey make it quite sweet enough.