GIVE THESE A GO…

Raw persimmon & golden sultana

relish In a medium-sized bowl, place 1 tablespoon sugar, 1 teaspoon salt and 3 tablespoons apple cider vinegar. Whisk to dissolve sugar. Add 1 teaspoon hot mustard. Peel and finely dice 2 whole persimmons and 1 green apple, discarding any fibrous core and seeds. Peel and finely dice 1 medium shallot and add all ingredients to the bowl and toss. Fold through 1 tablespoon finely chopped chives and 2 tablespoons golden sultanas. Serve with grilled meats or spicy dishes.

Persimmon & mandarin vegan

gummies Coarsely dice 2 persimmons and press through an electric juicer. Measure persimmon juice, then juice ripe mandarins (skin and all) until you have 250ml juice in total (the mandarin count will vary with each batch if you get ones that are a tad dry). Place into a medium pot and add 6g agar powder (I use Lotus Brand) and 2 tablespoons caster sugar. Bring to the boil for 90 seconds then remove from heat. Pour liquid into a clean ice cube tray to cool for 60 minutes. Remove from the tray and place on an airing rack overnight to dehydrate to a gummy texture.

Spiced persimmon coulis Peel 4 ripe persimmons over a bowl – you will know they are ripe enough if the skins can almost be pulled off with your fingertips. Cut persimmons into 2cm cubes and place in a small pot with 3 tablespoons butter and ¼ cup caster sugar. Add 1 teaspoon ground cinnamon and a bay leaf. Cover the pot with a lid and cook over a low heat for 20 minutes. Discard bay leaf, blitz the fruit in a blender and add 2-3 tablespoons brandy. Pass through a sieve and adjust with a little water to achieve a consistency that barely coats the back of a spoon. Serve with pancakes or crêpes.

Baked persimmon with clotted cream

Peel and remove the stalks from 4 firm persimmons. Cut each persimmon in half crosswise. Place cut-side up on a medium baking tray that holds them snugly. Place ¼ cup honey, 1 cup water, 3 tablespoons butter and ½ teaspoon each salt and allspice into a small pot and bring to a simmer. Pour liquid over the persimmons and cover dish with foil. Bake at 190℃ for 30 minutes. Remove foil and bake for further 15 minutes, basting regularly. Switch oven to grill mode and grill for 5 minutes. Carefully remove from the baking dish. Serve two halves per person with a generous dollop of clotted cream.