Persimmon baked in sour cream and vanilla sauce
5 servings
75 minutes
Baked persimmon in sour cream-vanilla sauce is a delicate, aromatic dessert from Caucasian cuisine. In this recipe, the persimmon becomes especially soft and juicy due to heat treatment, while the sweet sour cream sauce with subtle vanilla notes gives it an exquisite taste. Vanilla and citrus hints of lemon harmoniously blend together, creating a warm, cozy aroma. This dessert is served warm, dusted with powdered sugar; it is perfect for cold evenings when you crave something comforting and sweet. Caucasian chefs appreciate the combination of fruits and dairy products, making this recipe a classic of the region. Such a dish can be served as an independent dessert or accompanied by a cup of fragrant tea.
1
Place the dates in a pot, covering them completely with water. Add 1 cup of sugar, the juice and zest of 1 lemon, stir, and cook on medium heat for 30 minutes after boiling.
- Persimmon: 5 piece
- Sugar: 1.5 glass
- Lemon: 1 piece
2
Meanwhile, beat the eggs with the remaining sugar until smooth. Add flour, sour cream, and vanillin to the mixture and mix with a mixer on low speed until lumps disappear.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Wheat flour: 0.5 glass
- Sour cream: 1 jar
- Vanillin: 0.3 teaspoon
3
Take the persimmon out of the water and let it cool slightly. Then peel it, cut it into halves or quarters, remove the seeds, and place it in a baking dish.
- Persimmon: 5 piece
4
Pour the persimmon with the previously prepared sour cream sauce and send it to the oven for 20 minutes. Bake on the middle rack at 200 degrees.
- Persimmon: 5 piece
- Sour cream: 1 jar
5
Sprinkle the persimmon with powdered sugar before serving.
- Powdered sugar: 1.5 tablespoon