HONEYED PERSIMMON AND BRIE
3-4 large ripe persimmons, peeled and sliced or chopped
2 teaspoons minced rosemary
2 tablespoons chopped walnuts
3-4 tablespoons honey, divided
1/2 pound triple cream brie
sliced baguette, to serve
Preheat oven to 400 degrees F. Have a 9-inch oven safe pan ready.
Arrange cut persimmons in the pan, sprinkle rosemary and walnuts and then drizzle 2 tablespoons honey evenly over the persimmons.
Bake for 15-25 minutes, until the fruit is soft.
Remove pan from oven and reduce temperature to 350 degrees.
Cut the rind off the brie and cut into big chunks and place on top of the persimmon.
Bake for 3-6 minutes, until cheese melts. Drizzle leftover honey on top.
Serve after 5 minutes with baguette slices.