Ingredients

7 tamarillos, halved lengthways
5 persimmon, halved
2 lemons, sliced into wedges
1 teaspoon lemon zest
1 teaspoon finely grated fresh ginger
Seeds from 1 vanilla bean pod (or 1 teaspoon of vanilla bean paste)
1 Tablespoon honey
2 Tablespoons brown sugar
50g butter, softened

Method

Preheat oven to 180°C on bake

In a small bowl add the ginger, honey, lemon zest, sugar and vanilla seeds to the butter and mix well

Lightly grease baking dish and add the tamarillos and persimmons cut-side facing up, placing the lemon wedges around them, brush mixture on top

Roast until soft, about 30-40 minutes