Oatmeal stripes with persimmon
6 servings
45 minutes
Oatmeal strips with persimmon are an unusual blend of Italian cuisine and the delicate taste of an exotic fruit. Persimmon, stewed with sugar and butter, turns into a fragrant, caramel base that soaks the oats and flour. The result is a soft, slightly crunchy treat with natural sweetness and a warm fruity aftertaste. These strips are perfect for morning coffee or evening tea, and their nutritious ingredients make them a great option for a healthy snack. The ease of preparation and unique flavor make this dessert a favorite in home kitchens.
1
Take the persimmon, cut it in half, scoop out the pulp with a spoon, and remove the seeds. In a shallow pot, melt the butter, add sugar and the pulp of the persimmon. Mix thoroughly until smooth, then remove from heat. Add oats and sifted flour to the persimmon in the pot. Mix well.
- Persimmon: 2 pieces
- Butter: 250 g
- Sugar: 100 g
- Hercules: 250 g
- Wheat flour: 75 g
2
Preheat the oven to 170 degrees. Line a baking tray with parchment or special paper, pour in the mixture. Place in the oven for about 30 minutes. Turn off the oven and let it cool, then cut into strips.