Persimmon Baked in Sour Cream Vanilla Sauce
Baking and Desserts • Caucasian
Description
Persimmon baked in sour cream vanilla sauce
Ingredients
- Persimmon 5 pieces
- Sugar 10 oz
- Lemon 1 piece
- Wheat Flour 0 oz
- Chocolate eggs 3 pieces
- Vanillin ¼ teaspoon
- Powdered Sugar 0 oz
- Sour Cream 1 can
Step-by-Step Guide
Step 1
Place the persimmons in a pot, covering them with water completely. Add 200 g of sugar, the juice and zest of 1 lemon, stir, and cook over moderate heat for 30 minutes after boiling.
Step 2
Meanwhile, beat the eggs with the remaining sugar until smooth. Add the flour, sour cream, vanillin, and mix with a mixer on low speed until lumps disappear.
Step 3
Remove the persimmons from the water and let them cool slightly. Then peel them, cut into halves or quarters, remove the seeds, and place them in a baking dish.
Step 4
Pour the previously prepared sour cream sauce over the persimmons and place in the oven for 20 minutes. Bake on the middle rack at 390°F.
Step 5
Before serving, sprinkle the persimmons with powdered sugar.
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