In the depths of winter do you long for fresh peaches or any of the luscious summer fruits? We do - constantly. So it was wonderful when a friend dropped in some Persimmons from her tree These gorgeous orange, round balls of fruity deliciousness are one of the few winter fruits that are around.
They are great sliced and eaten fresh and are perfect with cheeses. But ripe Persimmons, cut in half and grilled with a little honey, ground cinnamon and Pepperberry and topped with a dollop of clotted cream or mascarpone is a whole other level! Worth a try folks 
And we wouldn't tell you to try something we hadn't done ourselves - all this food- it's only about the research, really!!
And we wouldn't tell you to try something we hadn't done ourselves - all this food- it's only about the research, really!!For four
4 ripe Persimmons, cut in half and removing any seeds
8 teaspoons honey
4 teaspoons brown sugar
2 teaspoons cinnamon
2 teaspoons Pepperberry
Prehear your oven and grill to 185C
Mix all dry ingredients together evenly.
Place the 8 persimmon halves on a tray lined with baking paper, cut side up
Drizzle the honey over each of the fruit.
Then simply sprinjkle the dry sugar and herb/spice mix over each fruit and then
place the tray on the upper shelf in the oven.
Cook for 8 -10 minutes. The persimmons should be tender and the honey sugars and spices should be caramalised.
Serve immediately with fresh marscapone or pure cream or with a good quality vanila ice-cream. So delicious!