The mild flavour of persimmons contrasted with the sharp apricot is perfect in these baked persimmons. I'd suggest you serve this dessert after quite a light main meal and use small fruits as the dish is quite filling.
Pre heat the oven to 180 degrees Celsius.
Combine the roasted cashews, apricots and nut spread into a paste.
Cut the stalk off the persimmons and using an apple corer remove the centre from the persimmon.
Stuff the cashew and apricot paste into the centre of the persimmons. Cover each individually with foil and place in a baking tray filled with 3 cm of water. Bake in the oven for 25 - 30 minutes.
Serve with low fat natural yoghurt.
Note: Cashew nut spread is available in jars from health food stores. Once opened store in the fridge.
Select persimmons with a green cap that are free from bruises and firm to touch. Ripe persimmons range in colour from pale orange, to deep-red orange, depending on the time of season and the variety. They will keep in the fridge for up to 5 days.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 966 kj |
| Calories | 231 kcal |
| Fat | 8.6 g |
| Saturated Fat | 1.5 g |
| Total Carbohydrate | 33.1 g |
| Total Protein | 4.3 g |
| Fibre | 5.4 g |
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