Ingredients
| 1 tsp | Lemon, (finely grated zest) |
| 4 | Persimmons (Main) |
| 1 cup | Dessert wine |
| 1 cup | Water |
| 1 tsp | Baking powder |
| 1 tsp | Ground ginger |
| 70 g | Plain flour |
| ⅓ cup | Brown sugar |
| 60 g | Butter |
| 30 g | Walnuts, (ground) |
Directions
- Preheat oven to 200C. Grease a 1 litre baking dish.
- Peel and roughly chop the fruit. Add to the dish and add the zest, wine and water. Bake for 20 minutes.
- Sift the baking powder, ginger and flour into a bowl, then stir in the sugar.
- Cube the butter and rub in until the mix looks like breadcrumbs. Stir in the nuts and spoon over the fruit.
- Bake for 30 minutes or until golden then dust with icing sugar and serve warm with cream.