Nut-Stuffed Baked Persimmon (Edit recipe)

This sweet, delicious persimmon bake takes less than 30 minutes and is made with persimmon puree, nuts and spices. This healthy recipe is grain and gluten free.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	100
Fat:	8 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 4

Ingredients

4 Sharon Fruit
3 Tbsp Organic Walnuts
3 Tbsp Pecans
2 Tbsp Pure Maple Syrup
.5 tsp Ground Cinnamon
.5 tsp Cardamom Seed, powdered

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the stem portion of the Sharon fruit and scoop out the flesh with a spoon.
Gather all the ingredients to make this recipe, flesh scooped out of 4 Sharon fruits, 3 Tbsp.
Each of walnuts and pecans, 2 Tbsp. of maple syrup, 1/2 tsp. each of cinnamon and cardamom powder.
Blend the flesh with walnuts, pecans, maple syrup and the spice powders.
Blend until the mixture is well blended and slightly coarse. Fill the Sharon fruit shells with this mixture.
Bake at 400 degree Fahrenheit for about 25 minutes until the mixture inside the Sharon fruit shell is cooked and hardens up.
Place all the baked Sharon fruit in a cooling rack. Once cooled, top with whipped cream of choice, pomegranate seeds, pistachios and a light drizzle of maple syrup.
I topped with some coconut whipped cream from Minimalist Baker.