Walnuts wrapped in dried persimmon

Cut off the top of each dried persimmon, slit it in half without cutting through, open it and remove the seeds; trim to a neat shape.

Lay the persimmons side by side, set walnuts on them wrinkly side down, roll up and press together.

Keep the rolls in a plastic bag in the freezer; take out one at a time, slice and serve with tea.

Variation: with the second kind of dried persimmon, cut it open with a knife, remove the top part, trim the edges, fill and press the same way.

Variation: dried apricot works the same way: smooth and stretch it, cut, fill with walnuts, close and press the gaps with the fingers.

Freeze until needed; slice when a little frozen, which cuts more easily.