Yield: 4 desserts

Ingredients:
6 ripe fuyu persimmons
4 leaves mint, chopped
1 pomegranate
3 large egg whites
1 Tablespoon sugar
2 Tablespoons pistachio, crushed fine
dash almond or walnut oil

Method:

1. Preheat the grill.
2. Pomegranate syrup: Roll the pomegranate around on the counter using force. Making sure to keep it whole, break all of the seeds away from the outer skin. Wearing gloves, cut pomegranate in half and empty all of the seeds and juice into a fine strainer. Mash the seeds with a ladle to extract all of the juice. When seeds are dry, discard. Place pomegranate liquid in a saucepan and bring to a boil. Turn down heat until simmering. Reduce juice by ¾ or until a thick sweet syrup has formed. Be sure to stir occasionally when reducing to avoid burning. Allow to cool.
3. Meringue: In a kitchen aid mixing bowl, add egg whites and sugar, turn whip on high spped. Whip egg whites until stiff peak. Remove from bowl and place in a flat mixing bowl. Using a rubber spatula, gently fold pomegranate syrup into the meringue until well mixed.
4. Persimmons: Peel persimmons. Slice into quarter slices. Remove and discard pits. Rub a tiny bit of almond or walnut oil on the persimmon slices until very lightly coated. Place on grill and cook for approximately two minutes per side.
5. To Serve: Roll grilled persimmon slices in the chopped mint until moderately coated. Place slices in center of plates. Top with pomegranate meringue and finish with sprinkled pistachios. Enjoy.

Nutritional Value Per Portion —
Calories: 133 Protein: 6.6g Carbohydrates: 25.6g Fat: 4.8g