Being my father’s daughter means I get rather whiny in winter. It’s the cold you see, I hate it. And the effort involved in all.the.layers (rolling eyes), its not a season I’ve ever felt any appreciation for. From the short days, to the aforementioned layers, to the food that’s in season. Let’s not even get into how whiny either of us get when summer doesn’t come as planned on it’s arrival date! It’s something of a sore subject when either of us are swirled by the cold season.
This year though, I’ve noticed, for the first time, the beautiful light of winter when the sun shines. A frosty morning gets me excited to walk through Hyde Park just to feel like it’s a winter wonderland despite no forecast of snow. Naturally winter citrus and pumpkin has featured in many of recipes this season as always, but an effort to make a seasonal cobbler had me reaching for the persimmons that have been thrown into my breakfast smoothies, were instead set aside for this dish.
Let’s not go crazy that I suddenly love winter, or even am thankful for it’s existence beyond the cold making me appreciate the warmth of summer more, but there is a beauty to each season’s traits and it took me a long time to get on board.
Persimmons are a rather humble fruit that don’t get much press, but if you let them ripen to the point where the flesh looks slightly bruised when cut open, the sweetness bursts forth in a flavor that can’t easily be defined.
Plums have a similar flavor profile that works well with the persimmons, but persimmons are a slightly tougher fruit which means you can feel free to cook them separately for an extra 5 minutes with the sugar if you prefer them really soft, I personally liked them with a little bite in this dish. So have you made anything with persimmons this winter?
Persimmon and Plum Cobbler
4 persimmons, peeled and thinly sliced
3 plums, peeled, deseeded and thinly sliced
1/4 cup superfine/caster sugar
2 tablespoons brown sugar
1 tablespoon corn flour
1 teaspoon lemon juice
1/2 teaspoon finely chopped nutmeg
1 teaspoon ground cinnamon
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon superfine/caster sugar
1/2 teaspoon salt
140g butter, chilled and cubed
1/3 cup boiling water
Preheat the oven to 220ºC/425F.
Place the persimmons, plums, sugars, corn flour, lemon juice, nutmeg, cloves and cinnamon in a bowl and stir through until well coated.
Meanwhile, place the flour, baking powder, sugar and salt in a bowl and stir to combine.
Add in the butter and mix with a dough hook on low until the mixture resembles breadcrumbs. Pour in the boiling water and combine on low until the dough is just mixed.
Serve warm with ice cream or pouring cream.