They turned out to be what we know as Persimmon. Searching through online recipes for help on how to prepare them, we found lots used in salads, predominantly alongside hazelnuts, but one recipe by Martha Stewart, was for a simple dessert: Caramellised Persimmon with marscapone and lime.
Jean and Nick came over today giving us the perfect excuse to try out this recipe...which basically involved cutting the persimmon into half inch slices,
drizzling over some runny honey and grilling until caramellised.
This done, place on a serving dish and sprinkle with fresh lime juice and serve with a spoonful of marscapone.
And the result?? Well, there were none left and I think we all enjoyed them. I found them just the right blend of sweetness - the lime juice helped to cut through the honey - and we would certainly have them again as a light dessert.
We'll also be on the look out for trees locally, as we have noticed one or two with fruit (or to be correct botanically, berries) going to waste by the wayside.
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There's a tree loaded with fruit in Chambon, and another on the way into Chatellerault from Lesigny. If you get one you get hundreds, it seems. Persimmon's a bit bland to me - I prefer something with a bit of sharpness to itl It's been yet another glut - like kiwi fruit!
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