Cardamom roasted persimmons
  • 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
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Roast the persimmons for 45-60 minutes spooning the pan juices over the top occasionally under tender and easily pierced with a knife.
  5. 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.
  6. To serve, divide yogurt onto four plates, top with a quarter of the persimmons, drizzle with any syrup and sprinkle the pistachios on top.
Recipe by Scaling Back at