Ingredients

 

Persimmon bowl

  • 2 cups Granola
  • 1 1/3 cup yogurt
  • 2 whole fuyu persimmon firm
  • 1 whole hachiya persimmon extremely ripe
  • 1 whole Hoshigaki persimmon

Garnish

  • 1/4 cup roasted cashews
  • 1/8 cup mint leaves
  • edible flowers

Nutritional information

Calories: 386kcalCarbohydrates: 48gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 11mgSodium: 60mgPotassium: 412mgFiber: 4gSugar: 17gVitamin A: 141IUVitamin C: 1mgCalcium: 159mgIron: 3mg
Prep Time 15 mins
Cook Time 30 mins
Servings 4 people

For the persimmon granola bowl

  • In four bowls add a 1/3 cup of yogurt to each. Then take the hachiya persimmon and carefully spoon out the pulp trying not to use the skin (unless you prefer it). Slice the fuyu persimmons and place them on top alternating slices of the hoshigaki persimmons. Top the bowl with granola. Finish with more thin slices of fuyu, flowers, mint, and cashews. Serve and enjoy!
    granola bowl recipe with persimmon

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Easy spiced black bean soup! Recipe Now on the website link in bio -
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Parisienne flan one of my favorites coming soon or try the coconut flan recipe now up on the site saltandvanilla.com or link in bio. -
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Poached pear with creme anglaise, it doesn’t get much simpler than that. Recipe coming soon to @saltnvanilla or link in bio but for now here it is.

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Poached Pears,
5 bosc or anjou pears peeled
1/2 cup of white wine, Prosecco or mead
6 cups of water
1 cup of sugar
1 lemon zest and juice
1 cinnamon stick
1 bay leaf
1 star anise
1 tsp of salt

Creme Anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste
3 large egg yolks
1/2 cup of sugar

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

How to make Poached pears,
Cut peeled pears in half and take out the cores.  Then place them in a pot with water, sugar, mead, lemon peel and zest, all the spices.  Then take a piece of parchment paper and cut a square.  Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.  Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the pears so they stay submerged.  Slowly bring the pot to barely simmering.  Cook for 20-30 minutes or until the pears are tender all the way through.  Check them with a cake tester or toothpick.  Cool to room temperature.
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One week away from thanksgiving and I’m looking forward to it!! Link to recipes in the bio
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