Poussins with Persimmons

June 16, 2005

Those luscious orange persimmons are in season at the moment. The botanical name is diospyros which means "food of the gods‚". While that may be stretching it a little, they are certainly a welcome addition to the winter fruit bowl.

Some persimmon varieties can be quite astringent, but as they ripen the tannins become inert and the mouth-puckering qualities disappear. Other varieties such as the fuyu, which is grown in New Zealand, are non-astringent and can be eaten while they are still firm. They are rounder and flatter. The fuyu is an excellent packer and shipper and New Zealand exports thousands of trays of them every year, particularly to Singapore and Malaysia, though the past couple of seasons have been challenging for growers.

Persimmons are high in vitamin C and one supposed benefit of the persimmon is as a treatment for hangovers. A 100g serving contains 79 calories, 21g of carbohydrate and 9mg calcium. Persimmons are best kept at room temperature.

This attractive fruit makes a colourful garnish for today's recipe.

Poussins with Persimmons

2 poussins, each weighing about 500g
4 slices grain bread, made into breadcrumbs
2 dried Turkish figs, finely chopped
1 medium onion
1 tablespoon butter
1 tablespoon chopped parsley
1 teaspoon each dried thyme and oregano
1 tablespoon pomegranate molasses
1 tablespoon olive oil
2 persimmons

Rinse the poussins and pat dry.

Blitz the bread in a food processor to make crumbs and place in a bowl.

Saute the finely chopped onion in butter until tender. Add to the breadcrumbs along with the figs, and herbs. Use this mixture to stuff the birds. Close the vent and truss and tie the poussins.

Place in a roasting dish and drizzle with the pomegranate molasses and oil, turning the birds to ensure all surfaces are covered. Roast at 200C for an hour, basting from time to time..

Remove the calyxes from the persimmons. Quarter the fruit, removing any pips. Cut each quarter into moderate-sized slices.

After the poussins have roasted for 45 minutes, add the persimmon slices to the pan and then cook for a further 15 minutes. Set aside to rest for 10 minutes, but keep the persimmons hot.

Cut each poussin in half and place on a serving dish, garnishing with the persimmon slices. Pour over the pan juices. Serve with hot vegetables or a salad.

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