5-6 very ripe fuyu persimmons, calyx (cap)/stem removed
1 stick cinnamon
1 tsp cinnamon powder (optional; you can even use pumpkin pie spice)
juice of 1 lime
1/2 cup soft brown sugar
1/4 cup apple juice
Place all of the above in a heavy bottom saucepan and simmer for 10 minutes, a bit more if the fruit aren’t very very ripe.
Cool & refrigerate overnight for the flavours to marry.
Discard the cinnamon stalk (& seeds of the persimmon, if any. Mine were seedless), whiz in the blender. Yield 1cup persimmon puree.Caramel
1 cup granular sugar
1 tbsp water
Make a caramel out of 1 cup granular sugar. Heat 1 cup sugar in a heavy bottom pan,& stir gently only when it begins melting.Once it is golden brown & completely melted, remove form the fire & add 1 tbsp of water. BE CAREFUL at this point as it is dangerously hot, and will splutter. Allow them to bubble for a few seconds & come together. Quickly pour into your molds & twirl the molds around to coat bottom and sides (or only bottoms if you like).Custard:
1 cup persimmon puree
200ml low fat cream (25%)
4 small eggs
1/2 cup almond meal
1 tin/400ml condensed ilk
1 tsp vanilla extract
1 tsp cinnamon powder
Preheat oven to 170C
Place all of the above in a big bowl & whisk for 1 minute to blend.
Pour into prepared caramel lined molds, just below the tops.
Place in a roasting tin, and pour enough hot water in the roasting tin to some about half way up the sides of the molds.
Bake for 25-30minutes, until a knife inserted in the centre comes out clean.
Cool, and then chill. (Do not try to turn out the custard warm/hot. It will fall apart) Run a knife around the edges, or give the mold a good shake, and turn it out into he serving plate. Pour any remaining caramel over the top. (Tastes mighty fine with a LITTLE drizzle of cream too)
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