|The socially acceptable way to have the contents of a wine glass for breakfast.|
Sharon fruit is a type of persimmon. I must admit, this is the first time I have ever tried one. It's a bit of a funny fruit really...the closest thing I can compare it to in terms of taste would be an apricot; in terms of texture, probably a tomato, but minus the seeds.
I got the idea for this layered compote / yoghurt thing from a recipe on the Abel and Cole website for a similar thing using plums. Having tried and enjoyed the original plummy version, when trying to work out what to do with my recently acquired sharon fruits, I figured it too could benefit from the same treatment.
It was very nice. In future I think I might peel the sharon fruits though - although this wasn't a major problem I think it might improve the overall consistency.
Sharon fruit compote with vanilla yoghurt
3 sharon fruit
1/2 an orange
1 tbsp honey
1 pot vanilla yoghurt ( I used an incredibly delicious one from Brown Cow Organics)
Chop the Sharon fruit into small pieces and put in a saucepan with the juice of 1/2 an orange, the honey and a little water. Simmer for about 20 minutes, adding more water if necessary, until the compote is nice and thick and most of the fruit has disintegrated.
|Behold the compote!|
|You got nommed.|