Robiola In Chestnuts With Persimmon Sauce

By á-170456

Ingredients

• 8 ounces robiola cheese (packages come with two 4-oz cubes)
• 1/2 cup roasted chestnuts finely chopped
• 1 ripe persimmon
• 2 ounces orange juice
• 2 tablespoons sugar

Details

Servings 4

Preparation

Step 1

In New York City you can find roasted chestnuts readily. However, if you can not find roasted chestnuts, here is what to do. Take 10 chestnuts and score a cross on the pointed end of each chestnut. Roast in the oven at 400 degrees for about 20 minutes. Peel and chop.

Remove the Robiola cheese from its package and drain its liquid. Cut each cube into 2 pieces. Gently press each piece into the chestnuts. The chestnuts should adhere to all sides of the cheese. Set aside at room temperature.

Peel and seed the persimmon and place in a blender with the orange juice and sugar. Blend until smooth, about 1 minute.

Divide the sauce among 4 dessert plates, place a piece of nut crusted cheese in the center of each plate and serve.

This recipe yields 4 servings.