Persimmon Charlotte Dolce ai Cachi

"In late autumn, after all the leaves have fallen, as if to cheer us up from the typical November gloom, nature gives us a real treat in the form of persimmons. They are quite common in Tuscany; in fact there is a big tree above the swimming pool here at Villa il Castellaccio. They have various names; in this area they’re commonly known as Cachi but also called Diosperi and Loti. The fruit starts off pale orange and gradually turns darker, almost red. When ripe, the fruit is very soggy and squashy but also naturally sweet. Here in Tuscany they are usually eaten just as they are with a spoon (no need to add sugar). This is a simple idea for a dessert - no cooking involved!"

Submitted by: Leonardo Maccioni, owner of property 412929 in Chianti, Italy.

Ingredients (Serves 4):

3 large ripe persimmons
A packet of Savoiardi (sponge biscuits or lady fingers)
Vin Santo Toscano

How to cook this dish:

1. Peel the persimmons (scraping the pulp off the peel) and remove any seeds from the pulp.

2. Line a suitable pudding bowl or mould with Savoiardi. Lightly sprinkle it with Vin Santo.

3. Fill with persimmon pulp.

4. Cover with another layer of biscuits sprinkled with Vin Santo.

5. Press down with a flat plate.

6. Put in fridge for a few hours.

7. To serve: loosen round the sides with a flat knife or palette and turn upside down on a serving plate.

Serve with:

Vin Santo Toscano.

Property 412929 is a typical 19th century country residence recently restored with luxurious decor and all mod–cons and surrounded by vineyards and olive groves in the heart of the Chianti countryside. The property has an independent villa (for 10-12 people) with its own private pool and garden and four large apartments (for 4-6 people) sharing another big swimming pool and gardens.