Baked persimmon can be an original seasonal breakfast. We fill the pulp of the main fruit of late autumn with a crunchy filling of seeds, oatmeal, and butter crumbs. In addition to the taste and interesting texture, the main advantage of such a delicacy is the ease of preparation and the ability to prepare several portions in advance.
- 3 persimmons
- 50 g butter
- 5 tablespoons of flour
- 1 tablespoon sugar
- 2 tablespoons of oatmeal
- 2 tablespoons of peeled seeds
- a pinch of cinnamon and nutmeg
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The main element in this dish is persimmon, so its choice should be approached with special care. Choose soft, large fruits with flesh that doesn’t knit too much. Strongly astringent persimmons will become even more astringent after baking.
After washing and drying the selected persimmon, divide it in half, and remove about a third of the pulp from each half with a teaspoon.
Now let’s move on to the persimmon filling mixture. For her, cold oil must be chopped along with sugar and flour, add spices and seeds with oatmeal. You can add any nuts, grains, and chocolate pieces to the mixture.
Fill the halves with the mixture and place them on a parchment-lined baking sheet.
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Bake persimmons at 200 degrees for 12-15 minutes, serve with yogurt or just like that.
Adapted and translated by The Cop Cart Staff
Sources: Life hacker