Persimmon‑Pumpkin Jam with Yogurt

Ingredients

• 100 g Hokkaido pumpkin
• 1 orange
• 1 persimmon
• 0.5 Vanilla bean
• 1 tbsp Lemon Juice
• 1 tbsp liquid honey
• 250 g Greek yogurt (10% fat)
• mint (for garnish)

Instructions

1. 1.

   Wash the pumpkin, remove seeds and cut into large cubes. Cut the orange in half and squeeze out the juice. Bring the fruit flesh with the orange juice to a boil in a pot and cook for about 10 minutes over medium heat until soft.

2. 2.

   Peel the persimmon and cut its flesh into small cubes. Split the vanilla bean lengthwise and scrape out the seed. Add the persimmon, vanilla seed, and lemon juice to the pumpkin and simmer for an additional 5 minutes. After cooking, puree the mixture and let it cool.

3. 3.

   Meanwhile whisk honey into the yogurt.

4. 4.

   Divide the puree, reserving 2 tbsp, into four dessert glasses and spread the yogurt cream on top. Place a small dollop of fruit puree on the yogurt cream and gently stir with a spoon (marinate). Garnish with mint leaves and serve.