‘If you, like me, don’t like to make too much of a fuss about dessert, this recipe is perfect for you. The addition of a popular Greek dessert adds texture and a wonderful nutty flavour,’ explains Khanya.
4 persimmons, halved
1t vanilla extract
½ cup brown sugar
3 cardamom pods
4 store-bought kataifi
250g Madagascan-vanilla-bean ice cream
Place the halved persimmons, vanilla extract, sugar, cardamom pods and 1½ cups water in a medium-sized pot. Heat until the liquid begins to simmer gently. Turn down the heat and cook the persimmons slowly until they have softened slightly and the poaching liquid has thickened into a light syrup.
Arrange the persimmons on a plate, drizzle with the cardamom syrup, break up the kataifi and scatter around the plate, and finish with ice cream.
Originally published in HL August 2016