Persimmons are roasted and blended with whole milk. Persimmon milk! It creates a rich, cinnamon-ey milk that’s thick and delicious.
Persimmon milk is added to a pot, along with barley flakes, cinnamon, brown sugar and a pinch of salt. Things simmer, your house will smell amazing and breakfast will be all done.
I like the idea of making a big batch on a Sunday and keeping it in the fridge for the entire week. A little milk and some reheating is all it’ll need.
- 3 (about 1 pound) fuyu persimmons
- 1 1/2 cups milk
- 2 cups barley flakes (or rolled oats)
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 handful pistachios, chopped
Adapted from acozykitchen.com
1. Preheat the oven to 375 degrees F. Transfer the persimmons to a parchment-lined baking sheet. Using a paring knife, pierce each of the persimmons, which will allow steam to escape as they roast. Place in the oven to bake for 25 minutes, or until softened. Remove and set aside until cool enough to handle, about 5 minutes. Slice off the skin, removing the core and steam. Reserve a few persimmon cubes, which you’ll use as a topping later. Transfer the persimmon chunks to a blender, along with the milk. Blend until thoroughly pureed. You should end up with about 2 cups of persimmon milk.
2. To a large saucepan, add 2 cups of the persimmon milk, barley flakes, brown sugar, cinnamon and salt. Cook on low heat for 5 to 10 minutes, until barley flakes are softened. If needed, add a tablespoon or two of milk to thin out the mixture.
3. Divide the porridge between bowls. Top with the reserved persimmon cubes, a drizzle of honey and a few pistachios.
4. To keep: Will store in the fridge for up to one week. When warming, mix a tablespoon or two of milk to thin out the porridge a bit.