This simple regional dessert is made by slicing ripe persimmons in half and topping them with walnuts and kaymak. A practical autumn treat from Turkey’s Black Sea region.
Peel the persimmons, cut them in half and remove the calyxes.
Refrigerate the peeled persimmons for at least 45 minutes before serving.
Arrange the chilled fruit on a serving plate and place a spoonful of kaymak beside each piece.
Sprinkle with chopped walnuts and, if desired, cinnamon. Serve immediately.
Important: Unripe persimmons can leave an astringent feeling in the mouth. Choose fruit that feels soft when gently pressed with a finger. Allergens: contains walnuts and dairy (kaymak).
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