This year has been one of most exciting one so far! With a couple of photography projects, making new friends, attending culinary events, trying different ingredients and cooking nearly non-stop, I have no idea when the months zoomed by and made us reach November. There are no regrets, only more contentment and a desire to continue learning. When one spends the day doing what they appreciate, it makes the time worth living for and it makes one look forward to the next day. Amongst all this, when a much needed escape gets planned, you can only imagine the excitement (smiling from cheek to cheek). Yes, we are going on a petite trip! We are getting ready to explore and absorb.
So while I plan, pack and organize, you go ahead and try this extremely easy dessert.
One of my close friends has a beautiful backyard and I feel very fortunate to relish the seasonal fruits from there. During summer, we indulged in apricots and greengage and these days, her garden is overloaded with Persimmon. Few days back, we picked a bag full and relished every bit of it. The pleasure of eating homegrown produce is always priceless. It makes a meal even more enjoyable. These persimmons were not just pretty to look at, but were sweet and juicy.
I don’t remember seeing this fruit in India nor do I remember eating it anytime before. It has an apple-like crunch and a sweet flesh. It’s eaten both fresh and dried (I am yet to try the dried one). It goes well with salad, pudding, cake, and also on your breakfast cereal. It has currently topped my list of pretty fruits. The curly green leaves, the shiny orange skin and the fat bottom makes it very camera friendly!
When fruits like these are baked, they get much more sweeter, softer and rich in taste! Call it crumble or crisp, this dessert can easily be made either for parties or weeknights. I paired it with vanilla yogurt, which added extra creaminess. Ice cream would work great too!