These persimmons in vanilla and grapefruit syrup with white chocolate whipped cream is the perfect dessert for summer. Make it, invite over some friends and family and enjoy a great time in the sun this warmer season!
Persimmons in vanilla and grapefruit syrup with white chocolate whipped cream
- 170ml ( cup) grapefruit juice
- 125ml (½ cup) orange juice
- 5ml (1 tsp) grapefruit zest
- 45ml (3 tbsp) honey
- 250ml (1 cup) boiling water
- seeds from ½ vanilla pod
- 4 persimmons, peeled and halved
- 250ml (1 cup) cream
- 100g white chocolate, finely chopped
- fresh mint, to serve
Preheat the oven to 180°C.
For the persimmons, combine the grapefruit juice, orange juice, grapefruit zest, honey, water and vanilla seeds in a saucepan over medium heat. Bring to a boil and add the persimmon halves.
Transfer the persimmons and the grapefruit liquid to an ovenproof dish with a lid or cover it with foil. Bake until tender, 30 – 40 minutes. Remove the foil and bake uncovered for a further 5 minutes. Allow to cool.
For the cream, gently heat the cream in a saucepan over medium heat until warm. Do not let it boil. Pour this over the chopped chocolate and stir until melted and smooth. Set aside to cool completely and place in the fridge for 20 minutes. Whisk the cream until soft peaks form.
Place the persimmon halves in a serving bowl and drizzle some of the grapefruit liquid on top. Serve with a dollop of white chocolate whipped cream and garnished with fresh mint.