A little bit of wizardry creates these magical treats.
Preparation time: 30 minutes
- 6 P.D.O. Spanish Persimon®
- 400g caster sugar
- 1tsp vinegar
- 4tbsp golden syrup
- Put the Spanish Persimon® into a bowl and cover with boiling water with just a squirt of washing-up liquid. This is to remove the waxy residue, to enable the toffee to stick. Rinse well with cold water and dry with kitchen paper. Carefully cut away the leafy tops.
- Insert wooden lolly sticks into the stalk end of the Persimon®. Place them onto a large piece of baking paper on the work surface, close to the hob.
- Tip the sugar into a saucepan. Add 100ml water and set over a medium heat until the sugar dissolves. Stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150 degrees or ‘hard crack’ stage. If you don’t have a thermometer, test the toffee by pouring a little into a bowl of cold water. It should harden immediately and should be brittle when removed from the water it. If the toffee is still soft, continue to boil it.
- Taking great care, work quickly to dip and twist each Persimon® in the hot toffee until coated, allowing the excess to drip away. Place on the baking paper to harden and cool before eating.
Cook’s tip: You may have to reheat the toffee a little if it starts to thicken. If you like, sprinkle the Persimon® with toasted sesame seeds or finely chopped nuts before the toffee hardens.
Recipe photography and stylist by Donna Crous.