Lime and basil cream with persimmon and black pepper compote

I remember as a child my mother peeling away the skin from what looked like a tomato and biting into it. I must admit that I never really liked persimmon as a child as the ripened texture was always so mushy, but as an adult I have endless appreciation for the delicate flesh and intense sweetness. Persians adore persimmon and use them to make jams and fruit leathers. This dessert is super simple to make and can be prepared in advance, so is great for entertaining. Adding a little peppery heat complements the sweet compote, which cuts beautifully through the moreish cream. If you can’t find persimmons, your favourite jam will also work a treat.