Summary

Ingredients

• 2 persimmons, medium firm
• 4 medium gingerbread cookies
• 3 tablespoon desiccated coconut
• 2 tablespoon honey
• 125 ml red wine
• 125 ml orange juice
• 25 g butter
• 1 tablespoon vanilla sugar (bourbon)
• 1 pinch (s) cinnamon

Print Recipe Pin Recipe

Instructions

1. Halve the persimmon fruits towards the stem with a saw knife. Carefully scrape out the pulp with a spoon and cut into small pieces. Cut the gingerbread into very small pieces.
2. Leave out the butter in a pan. Add the honey and bring to the boil while stirring. Deglaze alternately with red wine and orange juice. First stir in the pulp, then the gingerbread and 2 tablespoon coconut flakes. Scatter the vanilla sugar. Simmer until thick while stirring constantly. Season with cinnamon at the end.
3. Let the mixture cool down briefly and then pour it into the hollowed out fruit. Sprinkle with the remaining coconut flakes. Serve slightly chilled.