Lamb and Pomegranate Stuffed Persimmons
Lamb, holiday spices, pomegranate and sage — all baked inside of a sweet persimmon. This will quickly become a winter favorite that is as beautiful as it is delicious.
12-16 ounces ground lamb
4 garlic cloves, chopped
1/2 yellow onion, chopped
1 pomegranate, seeds removed
1 tablespoon garam masala
4-5 fresh sage leaves, finely chopped
2-3 tablespoons pomegranate molasses
cooking spray or olive oil
salt and pepper to taste
Yield: 4 servings
1. Pre-heat oven to 350 degrees F. In a pan drizzled with olive oil, saute garlic and onion on medium heat until soft — approximately 5 minutes. Add in lamb and garam masala and cook, stirring often until meat is no longer pink.
2. Stir in fresh sage, and season with salt and pepper to taste. Add a generous drizzle of pomegranate molasses and fresh pomegranate seeds, and mix until all ingredients are well combined.
3. Cut off the tops of the persimmons, and hollow them out using a melon scoop. Fill each persimmon with the lamb pomegranate mixture, and spray with cooking oil or drizzle with olive oil. Bake for 15-20 minutes until persimmons are soft. Serve immediately.