Roasted pomelo and persimmon with honey and ginger

(For 4 portions)

• 1 punnet Floregano
• 1 piece pomelo
• 2 small kaki
• 40gr candied giner
• 2 tbsp acacia honey
• 1 tbsp roasted chopped hazelnuts

• Peel the pomelo with a knife to the flesh and remove the segments.
• Cut the patisson into wedges and place on an oven tray with the pomelo segments.
• Drizzle one spoon full of honey on top of the fruits and roast in the oven for 10 minutes at 220°C.
• Meanwhile, cut the pieces of candied ginger into cubes. Place in a mixing bowl.
• Place the roasted fruits in the bowl and add the roasted chopped hazelnuts.
• Serve with the Floregano and a drizzle of leftover honey.

Recipe: Franck Pontais