WALNUT, GINGER AND PERSIMMON CRUMBLE
Serves 4-6
• 4 persimmons
• 1 tsp finely grated lemon zest
• 1 cup dessert wine
• 1 cup water
• 1 tsp baking powder
• 1 tsp ground ginger
• 70g plain flour
• 1/3 cup brown sugar
• 60g butter
• 30g ground walnuts
• Icing sugar
• Softly whipped cream to serve
1. Preheat oven to 200C. Grease a 1 litre baking dish. Peel and roughly chop the fruit. Add to the dish and add the zest, wine and water. Bake for 20 minutes.
2. Sift the baking powder, ginger and flour into a bowl, then stir in the sugar. Cube the butter and rub in until the mix looks like breadcrumbs. Stir in the nuts and spoon over the fruit.
3. Bake for 30 minutes or until golden then dust with icing sugar and serve warm with cream.
