buy cialis online

Recipe: Sweet Apple and Persimmon Sauté

I know that you’re probably already skeptical of this recipe, given that it’s less common to have sautéed desserts.  But, I’m saving you fat and (obviously) calories by making this a sauté.  Normally, this sauté might be used as a filling for pies or other pastry desserts.  However, pastry itself is just refined flour and butter – two things I feel are not necessary for a sweet and delicious dessert. 

When I started experimenting with fruit sautés, I was very skeptical.  But now, I’m a believer!  Just give this a try and if you don’t love it on your own, thaw a pie crust and bake it.  Basically, you’ve got nothing to lose by testing this recipe.

Sweet Apple and Persimmon Sauté

Serves 8

  • 3 persimmons
  • 2 large apples
  • 3 tablespoons butter
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ¼ cup brown sugar
  • ¼ cup rum
  • ½ cup cinnamon (or other sweet) granola (I prefer to smash a Nature Valley Cinnamon bar)

Slice or dice your fruit.  Normally, I provide a specific suggestion so I like mine sliced.  That way, I get a little bit of skin with every piece, but a dice would work just as well in this case. 

In a medium saucepan over medium heat, melt the butter and add the fruit.  Sauté for about 5 minutes or until it begins to soften.  Add grated ginger, cinnamon, cardamom, nutmeg, vanilla, brown sugar, and rum. Cover and cook for about 20 minutes, stirring occasionally.  Scoop into bowls and top with cinnamon granola.

147 calories ∣ 46 calories from fat ∣ 5 g fat ∣ 3 g saturated fat ∣ 22 g carbs ∣ 2 g fiber ∣ 1 g protein ∣ Good source of vitamin C

Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>