Spicy poached persimmon with yoghurt

Persimmons poached with just a hint of spice and orange make a perfect light breakfast or a refreshing dessert. There is no sugar in this, making it suitable for even the healthiest of diets.

Spicy poached persimmon with yoghurt, topped with almonds and orange sauce

• Servings: 1
• Time: 10 minutes
• Difficulty: easy
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Ingredients

• 1 ripe persimmon
• juice from 1 orange
• 1/2 cinnamon stick
• 2 cloves
• 1/2 teaspoon of grated ginger
• 1-2 tablespoons of good Greek yoghurt
• some finely chopped almonds

Directions

1. Cut the persimmon into wedges.
2. Simmer for about 5 minutes in a small saucepan with the juice and spices.
3. Remove the persimmon wedges with a slotted spoon and set aside.
4. Let the spiced juice simmer for a few minutes to reduce a bit and absorb the flavours.
5. Spoon the yoghurt into a small bowl, arrange the persimmon wedges on top.
6. Pour over the juice and scatter the nuts over the top for a final flourish.

Notes

Although I use almonds for this,  you can use any nuts you like. Pistachios or macadamia nuts add a touch of class for a dessert, and walnuts work too.

Don’t be heavy handed with the spices: persimmons are a treat, and they should be allowed to dominate the palate.

Spicy poached persimmon with yoghurt, topped with almonds and orange sauce