Walnut and ginger crumble

Babiche Martens

Ingredients

1 tsp	Lemon, (finely grated zest)
4	Persimmons (Main)
1 cup	Dessert wine
1 cup	Water
1 tsp	Baking powder
1 tsp	Ground ginger
70 g	Plain flour
⅓ cup	Brown sugar
60 g	Butter
30 g	Walnuts, (ground)

Directions

1. Preheat oven to 200C. Grease a 1 litre baking dish.
2. Peel and roughly chop the fruit. Add to the dish and add the zest, wine and water. Bake for 20 minutes.
3. Sift the baking powder, ginger and flour into a bowl, then stir in the sugar.
4. Cube the butter and rub in until the mix looks like breadcrumbs. Stir in the nuts and spoon over the fruit.
5. Bake for 30 minutes or until golden then dust with icing sugar and serve warm with cream.