November 09, 2012

Pear & Persimmon Oat Crisp

Persimmons are fruits which have always intrigued me a bit. I remember my dad buying one every so often, it looked exotic to my eyes at the time. Several times we ate the fruits when they were not ripe enough: what followed was a bitter taste and horrible stick in the mouth sensation. When I saw some on a stall at the green grocers the other day, I bought a couple, already having in mind this recipe. At the time when I got them, they were quite hard to the touch, so I left them in the fruit bowl, hoping they would ripen. I had however forgotten that there are 2 different types of persimmons: the one that is ripe when it is soft and the other one which is fine to eat even when hard to the touch. So after about 3 weeks of them sitting in the fruit bowl, I realised mine were of the second sort and that it was time to eat them.

I really loved this pudding – the roasted persimmons and pears were melting in the mouth and got the sweet flavour of maple syrup – they were a perfect contrast with the crispiness of the topping. You could serve it with natural plain yogurt or vanilla or goat yogurt, or maybe vanilla ice cream if you feel like indulging a bit.

Weekend’s nearly there! Have a good one x

Pear & Persimmon Oat Crisp – serves 4

• 3 pears, peeled, cored and cut into slices
• 2 persimmons, cut into slices
• Juice of ½ lemon
• ½ vanilla pod, seeds grated
• 30ml maple syrup
• 60g coconut oil
• 80ml agave syrup
• 200g jumbo oats
• 100g pecans
• 1tsp ground cinnamon
• 1tsp ground ginger

1. Preheat the oven on 180°C. Put the pear and persimmon slices in an oven dish. Add the vanilla seeds and drizzle with lemon juice and maple syrup.
2. Place in the oven for about 25min, until the fruits are tender.
3. In the meantime, melt slowly the coconut oil with the agave syrup in a small saucepan. Take off the heat. In a large bowl, mix the oats with the pecans, cinnamon and ginger. Add the coconut oil and agave syrup and mix well. Spread on a baking sheet covered with greaseproof paper.
4. Turn the oven down to 140°C. Place the baking sheet in the oven for 30min. After 15min, take out of the oven and give them a mix. Put back for another 15min.
5. To serve, put a few spoonfuls of fruit together with a few spoonfuls of oat crisp. Add a couple of spoonfuls of yogurt if you wish.

Croustillant d’Avoine aux Poires et Kaki – pour 4 personnes

• 3 poires, pelées, évidées et coupées en lamelles
• 2 kakis, coupés en tranches
• Jus d’1/2 citron
• Graines d’½ gousse de vanille
• 30ml de sirop d’érable
• 60g d’huile de noix de coco
• 80ml de sirop d’agave
• 200g de gros flocons d’avoine
• 100g de noix de pécan
• 1cc de cannelle en poudre
• 1cc de gingembre en poudre

1. Préchauffer le four à 180°C. Mettre les tranches de poires et de kaki dans un plat à four. Parsemer de graines de vanille et arroser de jus de citron et de sirop d’érable.
2. Mettre au four pour 25min environ jusqu’à ce que les fruits soient tendres.
3. Pendant ce temps, faire fondre doucement l’huile de noix de coco avec le sirop d’agave dans une petite casserole. Retirer du feu. Dans un saladier, mélanger les flocons d’avoine avec les noix de pécan, la cannelle et le gingembre. Ajouter l’huile de noix de coco et sirop d’agave et bien mélanger. Répartir sur une plaque à four recouverte de papier sulfurisé.
4. Baisser la température du four à 140°C. Mettre la plaque au four pour 30min. Au bout de 15min sortir la plaque du four et mélanger, puis la remettre au four pour 15min.
5. Pour servir, mettre quelques cuillérées de fruits dans un bol et ajouter quelques cuillérées d’avoine. Ajouter quelques cuillérées de yaourt si vous le souhaitez.

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