We’re coming into the season now where persimmons start to appear in the supermarkets. These little bright orange orbs are sweet and delicious with no obtrusive seeds or stones, making them easy to prepare and versatile. I love to chop them into a salad with shavings of hard goats cheese, eat them fresh on their … Continue reading Frozen Persimmon “Sorbet” with Maple, Almond and Cinnamon Crumb