Poussins with Persimmons

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.

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.