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Print Recipe
Baked Persimmon with Couscous Filling Recipe
Delicious and unusual hot appetizer. If you want to surprise your guests, such an unusual stuffed persimmon is a win-win option.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Dry grits pour boiling water in a ratio of 1: 2, cover with a lid and leave for 5 minutes. Then loosen the grits with a fork. Finely chop the onion and bacon and lightly fry in oil until transparent.
    Dry grits pour boiling water in a ratio of 1: 2, cover with a lid and leave for 5 minutes. Then loosen the grits with a fork.  Finely chop the onion and bacon and lightly fry in oil until transparent.
  2. Pour hot water over the prunes for 15 minutes, dry them and cut them into small pieces.
    Pour hot water over the prunes for 15 minutes, dry them and cut them into small pieces.
  3. Mix the ready-made couscous, fried onions with bacon, and prunes. Add soy sauce to taste and stir.
    Mix the ready-made couscous, fried onions with bacon, and prunes. Add soy sauce to taste and stir.
  4. Cut off the tops of persimmons and remove the pulp, leaving the walls 0.5-0.6 cm. Persimmon pulp is not needed in the recipe, it can be used in other dishes or just have a snack while preparing an appetizer.
    Cut off the tops of persimmons and remove the pulp, leaving the walls 0.5-0.6 cm.
Persimmon pulp is not needed in the recipe, it can be used in other dishes or just have a snack while preparing an appetizer.
  5. Fill the persimmon with the filling, cover with the cut ones, and place in a heated oven. Bake at 200 degrees for 20-25 minutes.
    Fill the persimmon with the filling, cover with the cut ones, and place in a heated oven.
Bake at 200 degrees for 20-25 minutes.
  6. The baking time depends on the ripeness of the persimmon and your preferences. You can leave the persimmon slightly damp or bake until completely soft. I got a little bit soggy to retain its shape. Serve hot.
    The baking time depends on the ripeness of the persimmon and your preferences. You can leave the persimmon slightly damp or bake until completely soft. I got a little bit soggy to retain its shape. Serve hot.

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