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1
Roast your chestnuts in advance. I roasted mine in the oven - make cross hatches on the round side of the chestnut and place on a baking sheet in a 400 F oven for about 20 minutes. Peel them as soon as you're able to handle them as it becomes difficult to peel once cooled completely.
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2
Cook quinoa according to package. I add a little oil and season the cooking liquid with salt + white pepper.
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3
Pre-heat oven to 350 F for this dish.
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4
Finely chop up the scallions and chestnuts.
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5
Peel and grate the ginger.
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6
In a medium-sized mixing bowl, whisk together the soy sauce, mirin, maple syurp and grate ginger. Once well combined, add the scallions and chestnuts.
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7
Cut of the tops of the persimmons and a sliver of the bottom (for standing support). Carefully hollow out the flesh.
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8
Make sure you remove whatever core and seeds are prevalent. Chop up the flesh and add to the mixing bowl.
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9
Add the cooked quinoa to the mixing bowl. Mix all ingredients together.
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10
Re-fill the hollow-ed out persimmons with the filling and place in an oven-proof dish. I would leave the tops off until the last few minutes of cooking to avoid burning the leaves.
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11
Pop the stuffed persimmons into the oven for about 25 minutes. Place the tops back on about 5 minutes prior to them being done.
