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Ingredients
| 2 medium |
fuyu persimmons |
| 2 medium |
medjool dates - pitted |
| 3 Tbl |
coconut butter |
| 1/2 tsp |
cinnamon |
| 1 tsp |
orange zest from organic orange |
| 10 medium |
pecan halves chopped into small pieces |
| 1/4 cup |
agave nectar |
loving preparation
1. Cut the tops of the persimmons off taking care to not puncture the body of the fruit. Scoop the meat of the persimmons out and chop into small pieces.
2. Chop the dates into small pieces and combine with the persimmon meat 1 Tbl of the coconut butter 1/2 tsp cinnamon and 1 tsp orange zest in a small bowl. Refill the persimmons with the mixture.
3. In a small food processor blend the 1/4 cup agave and 2 Tbl coconut butter until smooth. Pour this decadent mixture over the persimmon cups in a creative pattern. Top with pecan pieces. Enjoy!
serving suggestion
~Serve on two nice plates and get creative with the syrup and pecans!
Fuyu persimmons are good eaten right from the supermarket they can be eaten firm or be left to ripen further for a few weeks when they become soft and very sweet. This variety almost looks like a small pumpkin and is perfect for stuffing.
For more recipes from our worldwide contest
please check out 7 MINUTE CHEF - Volume 1
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