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
Ingredients
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2
Persimmons
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4
Chestnuts
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1
Scallion (Green Onion)
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1 teaspoon
Ginger (Grated)
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.5 cups
Quinoa
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1.5 tablespoons
White Miso Paste
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1 teaspoon
Soy Sauce
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1.5 tablespoons
Mirin (Cooking Sake)
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2 teaspoons
Maple Syrup
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Dash
Salt + White Pepper
Directions
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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.
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Cook quinoa according to package. I add a little oil and season the cooking liquid with salt + white pepper.
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Pre-heat oven to 350 F for this dish.
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Finely chop up the scallions and chestnuts.
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Peel and grate the ginger.
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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.
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Cut of the tops of the persimmons and a sliver of the bottom (for standing support). Carefully hollow out the flesh.
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Make sure you remove whatever core and seeds are prevalent. Chop up the flesh and add to the mixing bowl.
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Add the cooked quinoa to the mixing bowl. Mix all ingredients together.
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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.
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Pop the stuffed persimmons into the oven for about 25 minutes. Place the tops back on about 5 minutes prior to them being done.
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