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Sauted Persimmon with Maple & Walnuts

Yields2 Servings

 2 Persimmon
 30 g Butter
 50 ml maple syrup
 30 g walnuts, toasted

1. Wash and quarter persimmons
2. Heat a saute pan and add the butter, toss the persimmons until lightly caramelised and brown, add the maple syrup and remove from the heat
2. Serve over creamy oats and top with crumbled walnuts

Nutrition Facts

Servings 2