Persimmon and pomegranate with chopped hazelnuts

Ingredients

For 1 serving

• Persimmon1
• Pomegranate50 g
• Hazelnuts6 g

Contains: nuts,

In season: October – December

Method

1. Toast the hazelnuts in a small dry pan over a medium heat for 3 minutes, shaking often, until fragrant; let them cool slightly and chop them roughly.
2. Meanwhile, peel the persimmon with a small knife, choosing a firm one, and cut it into wedges; arrange them on a plate.
3. Cut the pomegranate in half and, holding it cut side down over a bowl, tap the skin with a wooden spoon to knock out the seeds; pick out the white pith.
4. Scatter the pomegranate seeds over the persimmon and finish with the chopped hazelnuts.