A simple regional dessert made by halving ripe Trabzon persimmon (cennet hurması) and topping with walnuts and kaymak. It's a practical presentation that adds a distinctive touch to the table during the Black Sea region's autumn season.
Peel the Trabzon persimmons and cut them in half, cleaning out the crown part.
Chill the peeled Trabzon persimmons in the refrigerator for at least 45 minutes before serving.
Place the chilled fruits on a serving plate and put a spoonful of kaymak next to each piece.
Sprinkle chopped walnuts and optional cinnamon on top, then serve immediately.
Important: If persimmon is eaten before it's fully ripe, it leaves an astringent feeling in the mouth — choose fruit that feels soft when pressed with a finger. Allergen: contains walnut (nuts) and clotted cream is a dairy product.
If you chill the fruit in the refrigerator for a few hours before serving, its natural sweetness becomes more noticeable.
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