Here’s a simple breakfast or dessert recipe for winter: Yoghurt with Persimmon and Cardamom. In this recipe, I have used the persimmon in two forms: in compote and as is, cut into pieces. The taste of cardamom blends perfectly with the sweetness of persimmon.
Mix the yogurt with half the honey (1 tablespoon), half the cardamom (1 teaspoon) and the vanilla extract.
Cut off the end of the persimmons and roughly chop one of the persimmons, leaving the skin on. Put it in a blender and add the remaining honey and cardamom. Add a little vanilla extract and the lemon juice. Blend well until you have a compote.
Cut the other persimmon into nice slices and then into quarters.
In a bowl or pretty glass, pour the yogurt, the persimmon compote, a few pieces of fresh persimmon and the granola. Finish with a pinch of cardamom.