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Persimmon and sake compote with green-tea ice-cream
Persimmon and sake compote with green-tea ice-cream
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulgent dessert with Japanese flair and seasonal fruits for a sophisticated treat.
Ingredients:
  • 155g caster sugar
  • 4cm piece ginger, peeled, cut into matchsticks
  • Thinly peeled rind of 1 lemon
  • 375ml water
  • 125ml sake
  • 42.00 gm lemon juice
  • 2 astringent persimmons
  • 2 sweet persimmons
  • Green-tea or vanilla ice-cream, to serve
Instructions:
  • In a small saucepan, mix sugar, ginger, lemon rind, and water. Simmer over medium heat until reduced by one-third, about 12-15 minutes. Strain the syrup through a sieve into a heatproof jug. Save some lemon rind and ginger for serving. Discard the rest of the ginger. Stir in sake and lemon juice until combined.
  • Prepare persimmons by trimming them and then cutting them in half lengthwise. Slice them thinly lengthwise and place them in a heatproof bowl. Pour hot syrup over the fruit and mix to coat. Let the mixture cool completely, stirring occasionally to ensure even coating. Divide the fruit mixture among serving bowls, top with reserved lemon rind and ginger, and serve with scoops of ice-cream.

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