Ingredients: (Serves 4)
4 persimmons, trimmed and halved horizontally
2 cinnamon quills
2 star anise
¼ cup honey
juice of 1 lemon
150g arborio rice
700ml full-cream milk
300ml thin cream
¼ cup caster sugar
1 teaspoon vanilla bean extract
¼ cup pistachios, roughly chopped
Method:
- Preheat oven to 200°C (fan-forced). Toss persimmons, cinnamon quill, star anise, honey and lemon juice together in a large bowl. Transfer to a lined roasting dish and cover with foil. Roast for 45-60 minutes or until tender. Remove the foil halfway through cooking and add a little water if persimmons look dry.
- Meanwhile, combine rice, milk, cream, sugar and vanilla in a medium saucepan. Bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until rice is tender. Remove from heat and allow to cool to room temperature.
- Divide rice pudding between serving bowls. Top with persimmons, then finish with a drizzle of roasting juices and scattering of pistachios.
