Recipes from the Market Table by Pascale Beale
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Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
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Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
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Homemade Granola: An Easy, Quick and Healthy Recipe
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Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
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Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
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Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
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Tips

ROASTED PERSIMMONS WITH VANILLA-LEMON CRÈME FRAICHE

Serves 8 people

2 oz butter

1 tablespoon sugar

1 teaspoon cinnamon

2 cloves

1 teaspoon crystallized ginger

8 regular or 4-6 large persimmons – wiped clean and then thinly sliced

8 oz crème fraiche

Zest of 1 lemon

1 vanilla bean – seeds scraped out or 1 teaspoon vanilla paste

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a small saucepan placed over medium heat. Add in the sugar, cinnamon, cloves and ginger and stir until the sugar has melted.
  3. Place all the persimmon slices on a baking sheet. Pour the butter/sugar mixture over the top of them and ensure that all the fruit are coated with mixture.
  4. Bake in the oven for 20 minutes.
  5. Whilst they are baking, combine the crème fraiche, lemon zest and vanilla in a small bowl. Keep refrigerated until you are ready to serve the dessert.

Serves the roasted persimmons on dessert plates with a spoonful of the crème fraiche mixture. This is also very good with vanilla ice cream.

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