The Kaki tree is also known as the “Tree of life”. When Nagasaki was destroyed with atomic bombs on 9 August 1945, it seemed that there was no longer any life. Thus, when a persimmon tree was recovered under the rubble, its value was highly symbolic.
Masayuki Ebinuma, the botanist who brought that weakened tree back to life, compared the strength of this plant to that of life that wins over adversity. Ebinuma gave birth to new persimmon plants and gave them to the children who visited the museum of atomic bombing, asking kids to let them grow to become symbols of peace.
Such a resilient tree grows luxuriant even under the slopes of Etna and when the fruit ripens its sweetness blends perfectly with the firm and colored pulp.
This recipe is a small tribute to a fruit which is already a dessert in itself and that I love to eat alone or, as in this case, with a soft, chocolate dessert.
The suggested pairing is Quintessenz Passito 2020 by Cantina Kaltern: “The sip is sweet, enveloping, not cloying. Rich and supported by a lively acidity, it offers a sip of great pleasure. The finish is long with an aftertaste of candied tropical fruit.” For the full review, click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for two
- 200 g dark 80% chocolate
- 50 g dark 60% chocolate
- 50 g high quality organic butter
- 6 unsweetened cookies, crumbled
- 125 ml fresh cream
- 6 unsweetened cookies, crumbled
- 2 ripe persimmon
Method:
- Melt the chocolate with the butter. Once it has cooled, add the cookies.
- Add the fresh cream and mix well. Make it cool.
- Pour the chocolate cream into cups.
- Wash and clean the persimmons, cut into dice and serve over the chocolate cream. Serve immediately.
