Dish 19: Korean Food-Persimmon & ginger punch

I end up my Korean cuisinary with a popular Korea dissert. The making process is not complicate: 1. Soak the persimmons until they become soft, then put walnuts into the persimmons and set aside; 2. Pour 2 cups of water into a pan and add the cinnamon stick and ginger, then place over a low heat until the water has taken the flavor of ginger and cinnamon stick, then cool down; 3. Add the maple syrup and sugar into the pan and then bring to boil again; 4. Place the persimmon in a bowl for each person, and pour the chilled liquid. Decorate with a sprinkling of pine nuts.

MTXX_20150216_210648

Here is the recipe:

  • 2 dried persimmons
  • 4 walnuts
  • 50g fresh root ginger
  • 1 cinnamon stick
  • 100g light brown sugar
  • 10ml maple syrup
  • 10 pine nuts

Taste (bad1-excellent 5): 3

Time: 30mins

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 0

Finally, I’d like to congratulate me for finishing 19 Korean cookery! Next step is Japanese Cuisine! Come on

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