— Debbie James

So that's not, those are not, persimmon is not something that I eat very often, but this time of the year I really like quince. It's hard to peel, but the what I add a bit of finely chopped or grd quince into an apple pie. And I think that is the bomb. I love it. Uh, you can make quince paste by cooking peeled quince chunks until soft puree cook them down, put, cook that down with sugar and lemon until thick and jammy and then set it on a parchment line sheet pan. You see that in the shops often. And um, it, it's a wonderful, a wonderful fruit. Certainly poach your quince chunks with any kind of poaching liquid that you like. And then you can make a quince crumble with a crumble topping. In the course we have an apple crumble with a whole wheat pastry flour, um, and spiced crumble on the top. Sometimes we use oats in a crumble, but that's something that you can do and it's delicious bacon until bubbling and golden. In terms of roast per Simmons, um, you want to bake them or puree them, I mean that's nice and juicy and roast them. We have an assignment, actually it's actually an assignment in essential vegan desserts on roasting fruits and persimmons would be one that I would roast. So try some of those options and let me know how it goes. And if anybody else has any other recommendations, you know, you can also take puree the persimmon and add it to a quick bread. So instead of pumpkin, you would have persimmon and that should work fine.