3 dried seedless, medium persimmons,
pine nuts for garnishing
Put ginger and water in a large
saucepan. Bring to the boil, then lower heat and simmer for
20-30 minutes. Add cinnamon sticks and return to the boil.
Strain water through a fine sieve. Discard ginger and cinnamon
sticks. Stir in sugar. Bring water to the boil to dissolve
sugar. When sugar has melted, leave liquid to cool. Place
persimmons into ginger and cinnamon liquid. Leave for 2 hours.
Remove the soaked persimmons and cut into smaller pieces then place
into cooled cinnamon and ginger liquid. Serve garnished with
pine nuts in a cocktail glass.