This is our version of an Indian dessert called shrikhand, a fruit parfait with cardamom-spiced yogurt. This is frequently done with mangoes, but persimmons and pomegranates are abundant in California this time of year and go very well together. The tart, crunchy pomegranate seeds are a lovely contrast to the simple sweetness of the persimmon. Try this as a light dessert or a twist on your usual morning yogurt.
This is traditionally made with strained yogurt, but if you're using cream top yogurt or Greek yogurt there's no need to strain it.
1 cup yogurt
2 teaspoons agave nectar (or other sweetener)
1 teaspoon cardamom
2 Fuyu persimmons, chopped into bite-sized pieces
1 pomegranate, seeded
1/4 cup pistachios, chopped
Mix together the yogurt, agave and cardamom. Divide the ingredients into 4 eight-ounce glasses or bowls in the following order: persimmons on the bottom, then the pomegranate seeds, then the yogurt mixture, and finish by sprinkling pistachios on top.
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