I am so pleased with how this turned out. It's all about the syrup. My first attempt at Sugar High Fridays and I thought I would replace the sugar in this recipe with molasses. A disaster. The molasses totally overpowered the subtle flavors of the spices. So SHF was abandoned and I moved on to IMBB and orange food. ..using the syrup without the molasses. The syrup is from a recipe for Brazilian babas by Byron Bay chef Steven Snow. It is featured in the Autumn issue of Australia Vogue Entertaining and Travel. I replaced the Calvados with Grand Marnier and omitted the cassia bark (because I didn't have any).
Persimmons in Syrup
(for 4 people)
2 Persimmons (use firm ones)
Spice syrup
2 sticks cinnamon
6 cardamom pods
2 star anise
3 tablespoons Grand Marnier
1 cup sugar
1/2 cup water
Combine syrup ingredients in a saucepan over medium heat and bring to boil until sugar is dissolved and syrupy.
Cut persimmons into quarters and then half each quarter.
Poach persimmons slices in syrup until soft.
Remove persimmons from syrup.
Boil syrup a little more and remove before it reaches the caramel stage.
Remove spices and serve over fruit.
I served them with a blend of yogurt and cream cheese. Sprinkle a little ground cinnamon over. They would be nice with Creme Fraiche also.
Thanks to Ladygoat who is our host of this months IMBB. Visit her site Foodgoat where she will feature all the entries of orange food.
