Branch Creek Honey Grilled Persimmon & Fernglen Farm Sheep Milk Yoghurt

Eating a perfectly ripe persimmon is a beautiful thing - sweet and crunchy, similar to sweet apple in season. Occasionally, we might want to cook our fruit and this combination of honey and lime juice with persimmon is brilliant - so simple you hardly need a recipe, just your ability to grill.

Outstanding Food Editor, Kathy Paterson choose to use honey from 2024 Farro Earth Champion Branch Creek Honey and yoghurt from 2024 Coast Kiwis’ Favourite Producer, Fernglen Farm.

Serves 4

4 ripe but firm Fuyu persimmon

8 teaspoons Branch Creek Honey

finely grated zest and juice of 2 limes, plus 1 lime cut into wedges

450g tub Fernglen Farm Sheep Milk Yoghurt, to serve

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Set the oven to 180°C on fan grill.  Line a shallow baking tray with baking paper or use a large ovenproof baking dish.

Slice the tops of the persimmon to remove, then cut persimmons in half, horizontally. Put cut-side-up in the prepared tray. Spread a teaspoon of honey on each then put under the grill.

Grill for 6-8 minutes then keep an eye out and grill further until there is some caramelisation on the persimmon if there isn’t already.

Remove from the grill and divide between 4 dessert plates. Straightaway drizzle with lime juice and sprinkle with lime zest. Serve with the yoghurt and lime wedges.