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Ginger & Honey Glazed Roasted Persimmon

The normally tart and dry persimmon works surprisingly well roasted in the oven. Top with this spicy and sweet ginger honey glaze and a crunchy crumble, and you’ve got yourself an addictive autumn dessert!

Servings

2~4

Prep Time:

10~15 min.

Bake for:

25~30 min.

Good For:

Appetizers

Introduction

Ginger & Honey Glazed Roasted Persimmon

Recently my favorite autumn dessert is this Ginger & Honey Glazed Roasted Persimmon topped with ginger crumble and ricotta! Persimmon works so well in the oven and has a subtle sweetness enhanced by spicy ginger, creamy ricotta, tangy lemon and honey. Leave the skins on – persimmon peel is rich in lutein (protects against eye disease) and contains flavenoids proven to have antidiabetic and antioxidant properties.

Ginger Honey Glazed Roasted Persimmon Meraki Japan

Ingredients

  • Persimmon, 1
  • Maple syrup, 2 tbsp.
  • Coconut oil, 1 tbsp.
  • Honey, 1 tbsp.
  • Lemon, 1/2
  • Cinnamon, a dash
  • Ginger, grated, 1 in.
  • Ricotta

CRUMBLE

  • Almond flour, 1/4 cup
  • Coconut sugar, 3 tbsp.
  • Ginger, grated, 1 in.
  • Walnuts, 1/4 cup
Cut your persimmon in half and cut a grid so that it can absorb the glaze better.
Roast the persimmon at 210C for 17-18 min. Grill for additional 5 min and let cool.
Blend crumble ingredients in food processor and lay out over cookie sheet. Bake the crumble at 210C for 7-9 min.
Top the persimmon with ricotta cheese, crumble and leftover glaze. Enjoy!

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