This was not supposed to have a post. This was supposed to just be a bit of a side note on another persimmon recipe. An “oh look you can poach persimmons with vanilla and cardamom too” and then A photo. ONE photo.
But I didn’t end up with one photo did I? I never do!There is nothing very special about this. If we’re talking vanilla and cardamom poached fruit, that’s already happened before. In fact, I also used these persimmons while they were a bit underripe (this is because they were also a bit bruised) and so they didn’t have that lovely custardy-mango texture.
I still did enjoy it as I love the taste of persimmon. Photo inflation is a dangerous phenomenom. I’ve been going through my drafts pretty quickly as of late. I also haven’t been too visit-y lately (there is a better word I’m sure, but my brain slows to a halt after 3 pm). This combination is because I am hoping to work my way through some of these drafts and try to clean up a bit after myself! After all, it’s almost spring, so that means spring cleaning right?persimmon poached with vanilla and cardamom
1 persimmon, sliced
2-cm length of vanilla bean
~6 small green cardamom pods
1 1/2 c water (enough to sort of cover)
1 1/2 tbsp sugar
Simmer gently until fruit is just tender. Turn off heat and set sit in the poached liquid until cooled.
To serve, mix some of the poaching liquid with a bit of cream (I’ve realized that while I do love 36%, 18% cream with fruit is perfectly sufficient for my tastes) and pour over the pomelo slices.