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Author Notes: My dish is an oven roasted persimmon stuffed with Asian-inspired ingredients (chestnuts, ginger, scallions, miso). A little sweet, a little savory - the perfect dish to warm your heart. I am a bit head over heels over persimmons and snatch them up when I see them pop up in stores! —wgfoodie
- 2 Persimmons
- 4 Chestnuts
- 1 Scallion (Green Onion)
- 1 teaspoon Ginger (Grated)
- .5 cups Quinoa
- 1.5 tablespoons White Miso Paste
- 1 teaspoon Soy Sauce
- 1.5 tablespoons Mirin (Cooking Sake)
- 2 teaspoons Maple Syrup
- dashes Salt + White Pepper
- Roast your chestnuts in advance. I roasted mine in the oven – make cross hatches on the round side of the chestnut and place on a baking sheet in a 400 F oven for about 20 minutes. Peel them as soon as you’re able to handle them as it becomes difficult to peel once cooled completely.
- Cook quinoa according to package. I add a little oil and season the cooking liquid with salt + white pepper.
- Pre-heat oven to 350 F for this dish.
- Finely chop up the scallions and chestnuts.
- Peel and grate the ginger.
- In a medium-sized mixing bowl, whisk together the soy sauce, mirin, maple syurp and grate ginger. Once well combined, add the scallions and chestnuts.
- Cut of the tops of the persimmons and a sliver of the bottom (for standing support). Carefully hollow out the flesh.
- Make sure you remove whatever core and seeds are prevalent. Chop up the flesh and add to the mixing bowl.
- Add the cooked quinoa to the mixing bowl. Mix all ingredients together.
- Re-fill the hollow-ed out persimmons with the filling and place in an oven-proof dish. I would leave the tops off until the last few minutes of cooking to avoid burning the leaves.
- Pop the stuffed persimmons into the oven for about 25 minutes. Place the tops back on about 5 minutes prior to them being done.
- This recipe was entered in the contest for Your Best Persimmons
Anything but Watered down
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