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Submitted by Valerie Novick
6 persimmons
4 tablespoons sugar
1 teaspoon margarine or unsalted butter
4 tablespoons sugar
100 milliliters orange juice
2 teaspoons margarine or unsalted butter
1 tablespoon of orange liquor (Cointreau)
puff pastry
1 egg
vegetable oil, for frying
lemon Sorbet (haagen dazs) or any ice cream
fresh mint
sliced oranges
Remove the skin from the persimmons and cut in small cubes.
In a pan, melt the sugar, add the butter and the persimmon cubes.
Cook over high heat for a few minutes. Remove from heat and let cool.
Melt the sugar in a saucepan until it forms a light caramel. Add the orange juice.
Let it boil until slightly thickened, remove from heat, add butter and Cointreau. Let it cool.
Roll out the puff pastry with a rolling pin into a thin layer. Cut small discs with a fluted cutter.
Paint them with the beaten egg and put the persimmon compote in the middle.
Cover with another disc of puff pastry forming a ravioli, press and close.
Fry the ravioli in plenty of hot oil and then pass them to a plate with absorbent paper.
Serve the ravioli on a plate, pour the sauce and serve with the sorbet.
Garnish with mint leaves and oranges slices.
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