📝 About This Recipe
Transform the season's most elegant fruit into a warm, caramelized masterpiece that bridges the gap between autumn and winter. As Fuyu persimmons roast, their firm flesh softens into a custard-like texture, while a glaze of wildflower honey and warm spices coaxes out notes of apricot and brown sugar. This dish is a sophisticated alternative to traditional heavy desserts, offering a vibrant balance of floral sweetness, creamy richness, and a salty crunch.
🥗 Ingredients
Main Fruits
- 4 pieces Fuyu Persimmons (ripe but firm, stems removed)
- 2 tablespoons Unsalted Butter (melted)
Spiced Honey Glaze
- 1/4 cup Wildflower Honey (or maple syrup for a vegan option)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/2 teaspoon Ground Cinnamon
- 1 whole Star Anise (for infusing the pan juices)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Sea Salt (flaky variety preferred)
Whipped Mascarpone Cream
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Heavy Cream (cold)
- 1 tablespoon Powdered Sugar (sifted)
- 1 teaspoon Orange Zest (from half an organic orange)
Garnish and Crunch
- 2 tablespoons Roasted Pistachios (shelled and roughly chopped)
- 4-6 small leaves Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Pomegranate Arils (optional, for festive acidity)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or a shallow gratin dish with parchment paper for easy cleanup.
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2
Prepare the persimmons by washing them thoroughly. Slice off the green leafy tops, then cut each fruit in half horizontally. For a more rustic look, you can cut them into thick 1-inch wedges.
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3
In a small microwave-safe bowl or a small saucepan over low heat, combine the melted butter, honey, grated ginger, cinnamon, and vanilla bean paste.
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4
Whisk the glaze mixture until smooth and the honey is fully incorporated into the butter.
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5
Arrange the persimmons cut-side up on the prepared baking sheet. If using halves, you may need to slice a tiny sliver off the bottom of the rounded side so they sit flat.
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6
Generously brush the tops of the persimmons with about two-thirds of the spiced honey glaze. Place the whole star anise in the center of the tray to infuse the aroma as they roast.
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7
Slide the tray into the center of the oven and roast for 15 minutes.
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8
While the fruit roasts, prepare the cream. In a chilled bowl, whisk together the mascarpone, heavy cream, powdered sugar, and orange zest until soft peaks form. Do not overbeat, or it will become grainy. Keep chilled.
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9
After 15 minutes, remove the persimmons from the oven. Brush them with the remaining glaze and sprinkle with the sea salt.
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10
Return to the oven for another 10-15 minutes, or until the edges are caramelized and golden brown, and the flesh feels tender when pierced with a knife.
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11
For an extra touch of caramelization, turn on the broiler for the last 1-2 minutes, watching very closely to prevent burning.
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12
Remove from the oven and let the fruit rest for 5 minutes. This allows the juices to thicken into a syrup.
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13
To serve, place two halves or several wedges on a plate. Top with a generous dollop of the whipped mascarpone cream.
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14
Garnish with chopped pistachios, pomegranate arils, and a sprig of mint. Drizzle any remaining syrupy juices from the baking pan over the top.
💡 Chef's Tips
Always use Fuyu persimmons (squat and tomato-shaped) for roasting; the acorn-shaped Hachiya variety is too astringent unless completely mushy. If your persimmons are very firm, add 5 minutes to the roasting time to ensure the sugars fully break down. To toast pistachios, place them in a dry pan over medium heat for 3-4 minutes until fragrant before chopping. Substitute the mascarpone with Greek yogurt for a tangier, lighter breakfast-style version of this dish. Ensure the orange zest is only the bright orange part; the white pith underneath is bitter and will ruin the cream.
🍽️ Serving Suggestions
Pair with a chilled glass of Late Harvest Riesling or a sweet Sauternes to complement the honey notes. Serve alongside a scoop of high-quality vanilla bean gelato for a temperature contrast. Enjoy as a decadent breakfast topping for thick-cut brioche French toast. Accompany with a warm cup of Earl Grey tea; the bergamot notes pair beautifully with the orange zest and ginger. For a savory twist, serve these without the cream alongside roasted duck or pork tenderloin.