Time of preparation: 40+ min
Ingredients for baked plums:
500 g plums
1/2 tsp cinnamon
1/2 tsp ground cardamom
lemon zest from half of ecological lemon
4 tbs coconut blossom syrup
Pit the plums and cut them in half. Put them into a bigger bowl, add cinnamon, cardamom, lemon zest, and syrup, and mix well. Taste and see if it is sweet enough, if not, add more syrup. Preheat the oven to 180°C. Spread the plums over a baking tray and bake until they are soft and caramelized. While the plums are baking, prepare the persimmon cream.
Ingredients for persimmon cream:
3 ripe persimmons
lemon juice from half of lemon
pinch of bourbon vanilla
Puree the persimmons through a fine sieve, until there is only cream left (without pits and skin). Add lemon juice and vanilla to the pureed persimmons and blend until smooth. Cool the cream in the fridge before serving.
Ingredients for topping:
1 tbs pistachio
1 tbs pine nuts
Roast and coarsely grind pistachios. Also slightly roast the pine nuts. Pour the persimmon cream over plums, sprinkle with pistachios and pine nuts and serve while plums are still warm.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.