4 tbsp (60mL) water
2 tbsp (30mL) navel oranges for zest (approx. 2 large sized oranges)
2 tbsp (30mL) caster or quick dissolving fine sugar
2 cups (500mL) Persimons stem removed and cut into ½ inch cubes (approx. 2 to 3 persimons)
1 cup (250mL) heavy cream (35%)
1 cup (250 mL) ginger snap cookies, crumbled (approx. 16)
Place water, half the orange zest and sugar in a sauce pan over medium high heat and stir to dissolve the sugar. Add the Persimon® cubes and simmer on low heat for approximately 3 minutes. Set aside and let cool.
In a large bowl, whip the cream on high till soft peaks form, set aside.
To prepare, fill 8 parfait glasses with ¼ cup (50 mL) of the ginger snap cookie crumbs. Spoon 2 tbsp of the Persimon® mixture into each glass over the cookie layer and top with the whipped cream. Sprinkle with remaining orange zest.
Tip: If you wish to add a little flair to this easy dessert, substitute 2 tbsp. (30mL) of the water with your favourite orange liqueur.
Chill before serving.
Makes 8 servings