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Maple baked persimmons with pomegranate

Persimmon, or Sharon fruit, is one of the most under-rated fruits. Most people don’t know  that wonderful desserts can be made with them! This maple baked persimmons with pomegranate is a super easy and healthy recipe. Serve it with a dollop of Greek yoghurt mixed with some maple syrup, or custard if you prefer.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 persimmons Sharon fruit
  • I knob of butter or dairy free spread
  • 2 Tbsp maple syrup
  • ½ tsp ground cinnamon
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp chopped walnuts or pistachios
  • lime juice

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the persimmons horizontally into 50 mm circles (leave the skin on). Place these in a baking dish.
  3. Crumble the butter all over, dust with cinnamon then drizzle with maple syrup.
  4. Bake for about 25 minutes until the persimmons have softened.
  5. Scatter the pomegranate seeds, chopped nuts and mint leaves over it, then squeeze a drop of lime juice on top.
  6. Serve with a dollop of yoghurt, crème fraîche or a scoop of ice-cream.