Serves: 2
Ingredients:
- 1 tbsp orange, zest
- 1 cinnamon quill
- ½ tsp slice fresh ginger or freshly grated ginger
- 2 cups boiling water
- 1 Persimmon or pear, slicer
- 2 tbsp of honey
- 1 tsp cinnamon
- 1 tbsp virgin coconut oil
Method:
- On a gentle day, preheat the oven to 150°C.
- On a wooden board or clean surface, slice the persimmons, then place them in a bowl. Gently mix them with honey and a touch of cinnamon until well coated.
- On a lined baking tray, lay the persimmon slices in a single layer.
- On their way to becoming golden and soft, bake them in the oven for around 20 minutes.
- On a cooling rack, let them rest until room temperature, then place them in the fridge to chill for about 30 minutes.
- Using a kettle, bring water to a boil. In a teapot or saucepan base add your fresh herbs and slices of ginger. On pouring the hot water over, steep for 5–7 minutes, letting the aroma rise. On your favourite cup, strain the tea and serve it warm.
Serve on a plate beside your tea, place the chilled candied persimmon.
On every sip and bite, enjoy the calm.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
