These are wonderful for a special breakfast where everyone can choose what they want. Serve them with toast, rolls or brioche. I think mandarin, cranberry and strawberry butters would all be good, too. It’s important to use unsalted butter here.
Any fruit purée can be used, but here are some to try.
Pull the persimmon into pieces and put it in a food processor or blender, skin and all. Add the lemon juice and icing sugar and purée until very smooth. Taste for sweetness and add more icing sugar if it’s needed.
Halve the plums, throwing away the stones, and cut them into quarters. Put them in a frying pan, scatter with the sugar and stir them over medium–low heat for about 5 minutes, until they start to soften and caramelize slightly. Put into a food processor or blender and whiz until smooth. Taste for sweetness and add more sugar if it’s needed.
Put the raspberries, icing sugar and lemon juice in a food processor or blender and whiz until smooth.
And this one doesn’t even require you to make a purée first:
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