A dessert maker I am not. In fact, I don’t really have much of a sweet tooth. My buds much prefer the savoury side of snacks such as potato chips, pickles, etc.
Well, last week I bought a persimmon. Now, before the holidays I had never had a persimmon. A wandering foodie eye always kinda wonders about things unknown but I never took the plunge; until a colleague at work offered one up to me. Looking at this gorgeous tomato-like orange thing, I really wanted to bite right into it. So fleshy and plump. Almost like a firm breast. Reminiscent of what mine used to be like.
ANYWAY (perv)…I had no idea what to do with this thing. So of course, google being my ‘next to bestie’, I set forth. Now, let’s remember I am not a dessert kind of person. I never make it and for dinner parties, always have someone else deal with the pudding.
I digress. The persimmon. I channeled Martha Stewart.
I threw my oven on to broil, cut that succulent fruit in half and threw it in the oven. In the meantime, I scraped a vanilla bean (like a champ I might add) into 1 cup of greek yogurt. After about 10 minutes or so (until little bubbles started forming on my gorgeous little bumps) I took them out. Topped them like the little sluts they were – with the yogurt – and drizzled honey. Oh and to top it off, sifted some cocoa on these scrumptious little whores.
Next time, I’m gonna get boozy with it…
1 persimmon cut in half
1 cup non fat plain greek yogurt
seeds from 1/2 vanilla bean
1 tbsp honey
broil persimmon for 10 minutes and top with vanilla and yogurt. Drizzle with honey. Sift cocoa on top. VIOLA!