Ingredients
Roasted Persimmons
- 8 medium Japanese fuyu persimmons, peeled, de-seeded and quartered
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- juice 1 lemon
- 4 tbsp warm water
- pinch salt
- 1 cup roasted persimmons
- juice 1 lemon
- 4 tbsp honey
- 1/2 cup water
- 6 oz best quality tequila (white rum would also work)
- carbonated water
- optional garnish: more honey, star anise pods for each glass
- Preheat oven to 375F.
- Spread quartered persimmons out into a rimmed baking dish.
- Make a slurry of 1/4 cup honey, 1 tsp vanilla extract, 1/2 tsp cardamom, juice 1 lemon and 4 tbsp warm water. Pour the slurry over the persimmons and toss to coat. Roast 1 hour, stirring the persimmons every 15 mins and spooning the honey mixture over the fruit.
- Let cool. Set aside one cup of the roasted persimmons for cocktails and reserve the rest for eating with yogurt, ice cream or coconut cream.
- For the palomas: Blend 1 cup roasted persimmons with juice 1 lemon, 4 tbsp honey and 1/2 cup water.
- Pour the blended persimmon into 3 serving glasses. To each cup add: two large cubes ice, 2oz tequila (aka one jigger) and plain fizzy water to top. Stir.
- Drizzle tops of glasses with honey and serve with one star anise per cup.