The persimmon season is the best time to try an unusually tasty dish prepared using the sous vide cooking technology. Persimmon oil goes well with toasts as a breakfast. The persimmon is so sweet that you don't need sugar for this recipe. A little apple juice, cinnamon, vanilla, lemon juice and a pinch of salt will perfectly reveal the taste of persimmon. Persimmon oil can be added to oatmeal or poured over yoghurts and puddings. To top it off, such a dish will be a great addition to a cheese plate!
Ingredients
Serves: –+
- Persimmon 6 pcs
- Apple juice ¼ glassful
- Cinnamon 1 stick
- Vanilla extract 1 tsp
- Freshly squeezed lemon juice 1 tsp
- Kosher salt ¼ tsp
Method
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Preheat a water bath with a sous vide thermostat to 85ºC.
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Peel the persimmon fruits. Cut it into 5mm thick pieces. -
Put the persimmon into a vacuum bag. Add apple juice, cinnamon, vanilla, lemon juice and salt. Seal the bag with a vacuum sealer by pumping out an air out of it. Immerse the bag in a water bath and set a timer for 90 minutes. -
When the cooking time is over, take out the bag from the water bath. Move the contents of the bag to a blender or food processor. Blend until smooth. The persimmon oil is ready to serve! Enjoy its amazing taste.
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