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5
from 1 vote
Cinnamon Nut Stuffed Persimmons
These stuffed persimmons are filled with chopped nuts, dates, chestnuts and lots of cinnamon; a healthy holiday treat at it's best!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cinnamon nut stuffed persimmons, stuffed persimmons
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
6
ripe hachiya persimmons
they're the more oblong shaped ones
1/2
cup
walnuts
1/2
cup
almonds
1/4
cup
whole
peeled and cooked chestnuts
2
large medjool dates
1/2
teaspoon
cinnamon
1/4
teaspoon
ground cloves
1/2
teaspoon
vanilla extract
2
tablespoons
chopped pistachios
honey for drizzling
Instructions
Preheat the oven to 400 degrees.
Slice the top of each persimmon and set aside. Slice a small amount off the bottom so that the fruit can stand up.
Using a sharp paring knife, cut around the core and scoop it out with a spoon creating a circular hole in the middle of the fruit for stuffing.
Place all remaining ingredients in a food processor except fot the pistachios and honey).
Process until finely chopped.
Scoop the nut mixture into each persimmon filling to the top.
Place persimmons in a baking dish, put their tops back on and bake for about 15-20 minutes until they just start to wrinkle.
Remove from the oven, remove the tops, sprinkle with the chopped pistachios and drizzle with honey.
These are best served warm and would be delicious with a scoop of vanilla ice cream.
Nutrition
Serving:
1
SERVING
|
Calories:
352
kcal
|
Carbohydrates:
57
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
12
g
|
Sodium:
72
mg
|
Fiber:
10
g
|
Sugar:
33
g