I am mentally and physically exhausted right now. I have never had a move take so much out of me. We’ve never lived in one place for such a long time and 10 years is a long time to accumulate stuff. It’s amazing to me that it’s takes something drastic like selling a house to make you realize that you didn’t do a very good job of living in it while you had the chance. Now that we’ve done all the little repairs we never got around to, decluttered and organized I am really sad to be leaving. The house looks lovely and it’s so much easier to navigate and find things since I’ve taken the time to put everything in it’s place. I’m committed to treating my new home with more care and respect and enjoying every minute that I spend there. I have a lot of regrets leaving this house, our son grew up here and we have a ton of wonderful memories but we always looked at it as temporary and never really settled even though we were here for such a long time. There is nothing like a major life change to make you take a moment and realize that you’ve been drifting through your life not living it.
I haven’t had much time to cook lately so I’m sharing one of my favorite simple breakfast recipes that I look forward to whenever persimmon season starts.
I love persimmons, I can’t get enough of them, growing up we had a tree in our backyard and I would love to pick them and eat them while they were still warm from the sun. If you have never tried one I highly recommend that you seek some out.
They have a sweet perfumed taste with notes of honey and cinnamon and depending on the variety can be eaten like a peach straight out of hand or allowed to ripen until they are extremely soft and fragrant. Persimmons are in season between November and February and there are two types, fuyu and hachiya. The hachiyas must be eaten when they are extremely soft or they are extremely bitter and astringent so for this recipe you must use the fuyu variety.
You can eat the roasted persimmons hot or cold and I like to make a batch on the weekend to eat throughout the week. Just a quick reheat in the microwave and breakfast is served. I think I’ll go get a batch into the oven right now so I can have some to start the day.
- 3 tablespoons honey
- 2 tablespoons hot water
- 1 vanilla bean
- 4 ripe but firm fuyu persimmons
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground cardamom
- 2 tablespoons unsalted butter, cut into small pieces
- pinch of salt
- 1 cup greek yogurt
- 1 ½ tablespoons honey
- ¼ cup roasted pistachios, chopped
- Preheat the oven to 375 degrees.
- Place the honey in a small bowl with the hot water and stir until honey is dissolved. With a sharp knife, split the vanilla bean in half lengthwise and scrape half the beans into the bowl. Reserve the excess seeds for the yogurt.
- Peel the persimmons, cut them in half lengthwise and then slice them into 1 inch thick wedges. Arrange the slices in a baking dish, drizzle them with the lime juice and sprinkle with the honey mixture, cardamom and butter. Add the vanilla bean to the dish.
- Roast the persimmons for 45-60 minutes spooning the pan juices over the top occasionally under tender and easily pierced with a knife.
- Meanwhile, combine honey and yogurt in a small bowl. Add the remainder of the seeds from the vanilla bean; whisk until yogurt is smooth and well blended.
- To serve, divide yogurt onto four plates, top with a quarter of the persimmons, drizzle with any syrup and sprinkle the pistachios on top.