I adore persimmons and try to make the most of their short season. In this recipe they work best if they are not overly ripe, but also not too firm รข€“ somewhere in-between. This dessert is best served warm and eaten at any time of day (yes, even breakfast is more than acceptable).
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/82105254/Recipe-Honey-baked-persimmons-with-coconut-crumble-and-ginger-mascarpone
from
http://oliviawhinham79.tumblr.com/post/147522290621
No comments:
Post a Comment