Sharon fruit with mozzarella

Serves 4

This idea came from my partner Clare, who was inspired when she went to Skye Gyngell's cooking demos for her new book, A Year in My Kitchen. It's a really simple dessert replacement if you're not much into puddings. There are plenty of Sharon or Kaki fruit in the shops now, but the problem is they need to be perfectly ripe.

A hard Sharon fruit is not a pleasant experience; one tip is to put them in the freezer over night and when defrosted they miraculously become soft, juicy and ripe.

4 ripe Sharon fruit
2 buffalo mozzarellas, weighing about 150g each, at room temperature
Cut the Sharon fruit into 6 wedges and arrange on serving plates. Tear the mozzarella into pieces and arrange on the plate with the Sharon fruit.