Masala and Honey Baked Sharon Fruit

Masala and Honey Baked Sharon Fruit

Masala and Honey Baked Sharon Fruit

One of the things I love about Paleo is the way that once you have your head around the idea that the old rule book has been, in the words of Douglas Adams, “buried in soft peat for three months and recycled as firelighters” , anything goes.

Eat what you like, when you like. Chicken curry for breakfast? Go for it, amigo.

Here, for example, I had a “dessert” for lunch. Not just with lunch, mind you. For lunch.

As a wise man once said, “it feels so right, it can’t be wrong!” Indeed.

Factor in a nice pot of Oolong, and you will enter a blissful state so pronounced, that others may incorrectly assume that you have temporarily taken leave of your senses.

Masala and Honey Baked Sharon Fruit

  • Servings: allow 1 - 2 pieces of fruit per person
  • Print


  • Sharons / persimmons
  • vanilla powder
  • nutmeg
  • ground cinnamon
  • ground cardamom
  • ground cloves
  • honey
  • 100% cocoa chocolate
  • finely chopped hazelnuts
  • coconut oil


  • Pre-heat the oven to 200 C. Lightly grease a deep sided baking tray with coconut oil.
  • Wash and dry the fruit. Slice the leafy top off. Cut each fruit in half from top to bottom.
  • Lay the fruit halves on the baking tray. Grate over a very fine dusting of nutmeg.
  • Sprinkle a small amount of vanilla powder, ground cinnamon, ground cardamom, and ground cloves over the fruit. Drizzle over honey to taste.
  • Place in the oven, and bake for 30 minutes, or until soft / done to your personal preference.
  • Place the baked fruit on serving plates. Drizzle over the caramelized sauce left in the baking tray, and dress with some finely grated chocolate, a few chopped nuts, and a little extra honey. Serve.


This would probably work just as well with any firm-ish fruit you care to stick in an oven.

Apples and pears would be good candidates, although I have a sneaking suspicion that you could get away with fresh figs, at a pinch.


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