Alex O'Brien

Persimmon and amaretti crumble

This persimmon and amaretti crumble is the perfect dessert to keep you warm as the nights cool down.

Serves: 4

Ingredients:

• 4 sweet persimmons, peeled, diced in 2cm cubes, or scooped flesh of four original persimmons
• 50g butter, cut into 4 equal portions
• 1/4 cup slivered almonds
• 100g amaretti biscuits, roughly crushed by hand
• 125g mascarpone or double cream
• 1 teaspoon full icing sugar
• ½ teaspoon vanilla bean paste
• 1 tablespoon aged balsamic or balsamic reduction*

*To make the balsamic reduction, combine ½ cup balsamic vinegar and ½ cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.

Method:

1. Preheat oven to 180ºC.
2. Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.
3. Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.

Courtesy of Australian Permissions.

Related links:

Gluten-free coconut bread

Pear, pomegranate and feta salad

Pineapple and almond protein icy-pole

Tags:

recipe, dessert, crumble, persimmons, amaretti