Baked persimmons with cardamom and yoghurt
Photo by Babiche Martens
Delicious, simple, and cheap dessert! For variety use pears instead of persimmons.
- Preheat oven to 180C. Peel the fruit if preferred, and cut into quarters.
- Lay in a baking dish and drizzle over the honey.
- Bruise the cardamom pods with the flat side of a knife so the seeds are visible and the flavour will be released. Tuck among the fruit.
- Pour over the water and bake for 30 minutes before serving with the yoghurt.