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Alessi cuisine
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Japanese persimmons with macaroons in cup(Diosperi agli amaretti in coppa)
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- 4 Japanese persimmons, big and well ripe, peeled and without stone
- 5-6 macaroons (biscuits), not finely crumbled
- a blended mixture composed by:
two parts of the skin of an orange (only the yellow part)
a tea spoon of bitter cocoa
3 spoons of macaroon (liqueur)
a small glass of dry Marsala
a spoon of sugar
the head of a tea spoon of powder cinnamon
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Peel the Japanese persimmons and remove their stones, then
mash them with a fork in order to obtain a homogeneous pulp. Add the blended
mixture that, liquid and solid stuff completely disintegrated, you will
mix completely with care, then put in the refrigerator to cool down (about
one hour). At the right time distribute this mixture in four cups of fruit
salad, cover with the crumbled macaroons and serve. These Japanese persimmons
can be eaten with a dry Marsala, but also with dry "vinsanto",
if only it were the "real" one. |
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