Arrange the agave soaked
persimmon slices on top of the cream and garnish with ground pistachios.
Not exact matches
It sounds so stupid but I never even considered
slicing up
persimmon and using it like this before — I've always thought of it as «just something you eat
on its own» — I had no idea it was so pretty when
sliced like this too.
Arrange the
slices in a pretty pattern
on your plate, add a few basil leaves, drizzle with the syrupy balsamic reduction and sprinkle with some chopped
persimmons.
While your balsamic is cooling,
slice your
persimmons and mozzarella and arrange in a pattern
on your plate.
Right now I love
persimmons in my salad, but I usually just
slice up whatever I have
on hand (except bananas)