Baked Persimmon With Citrus Fruits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 4 | Servings | ||
INGREDIENTS
| 1 | Pink grapefruit, peeled and | |
| segmented | ||
| 2 | Oranges, peeled and | |
| segmented | ||
| 4 | T | Soft dark brown sugar |
| Creme fraiche or yogurt to | ||
| serve | ||
| minutes. |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4. Lightly butter 4 sheets of foil approximately 30cm (12 inches) square. Place a quarter of the fruits in the centre of each square and sprinkle over a tablespoon of sugar. Carefully bring the corners of foil together to form sealed parcels. Place the parcels on a baking tray in a preheated oven for approximately Notes Delicious served immediately, in the foil, with a spoonful of creme fraiche or yogurt.This recipe can be made extra special by adding a tablespoon of rum, brandy or fruit liqueur to each parcel before cooking.The foil parcels could also be cooked on a barbecue for a funal fresco dessert. Converted by MC_Buster. NOTES : A simple, exotic tasting hot fruit dessert, cooked in a parcel. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1100mg
Potassium: 508.1mg
Carbohydrates: 38.6g
Fiber: 2.8g
Sugar: 32.9g
Protein: 5.1g