Caramelized Persimmon and Vanilla Yoghurt


  • ¼ cup pumpkin seeds
  • 1 Fuyu persimmon
  • ¼ cup sugar
  • 1 cup 2 percent Greek-style yogurt
  • 1 tablespoon honey
  • ½ vanilla bean

1. Preheat the oven to 300°F. Place the pumpkin seeds on a sheet tray and bake for 10 to 15 minutes, stirring occasionally, until toasted and lightly browned. Remove the seeds from tray (to avoid carry over cooking) and reserve. 2. Slice the sides off the Fuyu, like an apple, avoiding the core. ...

View full recipe at SpringPad


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