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Reflections: What Grows in Silence - I Sepolcri di Grano

Today, as I prepare i sepolcri di grano - those tender shoots of wheat grown in darkness for Holy Week, I’m struck by how much of our heritage is cultivated in shadow. These small grains of wheat will in time sprout into humble and symbolic tender shoots; grown quietly in cupboards and cellars, much like the family stories carried in silence. They belong to rituals that travelled across oceans with our families, reappearing each year in kitchens and parish halls far from Basilicata. I remember my maternal grandmother, nonna Carmela preparing them for Good Friday. I watched her soak the grains, spread them into shallow dishes, and hide them away in darkness. She had carried this tradition from her village to Australia, recreating it in a suburban kitchen that bore little resemblance to the world she left behind. For her, it wasn’t nostalgia; it was devotion and continuity; a quiet way of keeping the rhythm of faith and the old world alive in a new one. I didn’t fully understand the sy...
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Persimmon, Orange & Coconut Milk Ice-cream


We are finally beginning to see the end of the warmer months in the southern hemisphere, but many would agree that ice-cream can still be enjoyed any time of the year wherever you are.  I could not see the closure of the cachi (persimmon) season without a post on ice-cream. 


As mentioned in my previous post, my parents have a beautiful persimmon tree that yields the Fuyu variety which can be eaten like an apple.  Being the end of the season, they have all been picked and we now find ourselves with an over ripe quantity resorting to freezing some. These are destined to be used in smoothies, cakes or even eaten with yogurt for breakfast.

 This fruit works really well turned into sorbets as well as ice-creams, so I took the time to recipe test an ice-cream with a few other ingredients that compliment each other really well. The persimmon is naturally very sweet and needs a few partners to add a little tang and creaminess without taking away the lime light from this exotic fruit. The beauty of this recipe is that it doesn't need an ice-cream churner and is therefore very quick and easy to make.

 Persimmon, Orange & Coconut Milk Ice-cream

 Ingredients:

 6 large persimmons
1 orange (juiced)
1/2 lime (juiced)
1 400 ml can coconut milk

 The persimmons should be frozen overnight and when ready to use, allowed to sit at room temperature for 20 minutes before peeling them and removing any stones.  This allows for easy handling if the fruit is too ripe.  Chop into small pieces and place frozen pulp into the food processor.


Blend until smooth, ensuring you don't over process to avoid the fruit from defrosting too much.  Slowly add the juice of one orange and half a lime to the mixture and process briefly. Add the can of coconut milk and process further.


Pour the mixture into two containers and freeze.  The ice-cream will need to be taken out of the freezer 10-15 minutes or so before it is ready to be served.




Enjoy!

Comments

  1. Lois11 April 2023 at 17:15

    Sounds delish. Hope I can find persimmons in my grocery store or Farmer's Market

    ReplyDelete

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