Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Persimmon & Amaretti Crumble with Mascarpone &  Aged Balsamic:

Treat your family to this yummy dessert!
By Expert Tips
Date: February 28 2016
Tags: recipe, food,
Editor Rating:
Amaretti crumble
Serves 4
 

Ingredients

4 sweet persimmons, peeled, diced in 2cm cubes OR scooped flesh of 

4 original persimmons

50g butter, cut into 4 equal portions

1/4 cup slivered almonds

100g amaretti biscuits, roughly crushed by hand

125g mascarpone OR double cream

1 tsp full icing sugar

1/2 tsp vanilla bean paste

1 Tbs aged balsamic OR balsamic reduction*
 
*To make the balsamic reduction, combine 1/2 cup balsamic vinegar and 1/2 cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.
 

Method

Preheat oven to 180oC.

Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little. 

Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.

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