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 persimmons near the stem using a serrated knife. Scoop out the pulp with a spoon and chop into small pieces. Chop the gingerbread into small pieces.
2. Melt the butter in a pan over medium-high heat. Add the honey and stir until it reaches a boil. Pour in 125 ml of red wine and 125 ml of orange juice. Stir in the chopped persimmon pulp, gingerbread pieces, and 2 tablespoons of desiccated coconut. Sprinkle in the vanilla sugar. Reduce heat to medium and simmer for 5–7 minutes, stirring constantly, until the mixture thickens. Season with cinnamon.
3. Let the mixture cool for 5 minutes, then spoon it into the hollowed-out persimmon halves. Sprinkle the remaining 1 tablespoon of desiccated coconut on top. Refrigerate until chilled and serve.