The weather in Seattle has been slowly changing in preparation for Winter. The days have been getting much colder and shorter, and most mornings I awake to a front yard that is covered with the loveliest layer of frost that glistens in the morning light. Now that Thanksgiving is behind us, I am SO ready to start decorating our home with candles, wreaths, and soon, a very large Christmas tree. On my drive home last night I saw a Christmas tree lot filled with people and I immediately giggled with joy, turned on a holiday radio station, and had a little moment to myself.
While our house may not look that festive just yet, I guarantee you that it smells like cinnamon, cloves, and butter almost all the time. This fact has been especially true as of late since I have been experimenting with roasting these persimmons. I was big fan of persimmons already, but little did I know how fragrant these fruits would be once roasted. So if you are like me, and you want your house to smell all buttery and sweet, then you might have to make a batch of these roasted persimmons pretty soon.
Persimmons are quite an interesting fruit, aren’t they? As a kid I would typically eat them as is, but over the years I have learned how truly versatile these fruits truly are. In the markets you will typically find two types of persimmons, either Hachiya or ‘Fuyu’, which is also known as Fuyugaki. Both varieties are extremely delicious, but are consumed in two very different ways. For this recipe I used Fuyu persimmons which are the squat, tomato looking variety. They can be eaten raw, and are perfect roasted, tossed into a salad, or folded into some type of baked treat like these persimmon scones. The other common variety, Hachiya, look quite similar besides being longer and larger. This variety is just as delicious, although the Hachiya persimmons have to be very ripe when you eat them, otherwise you will get a mouthful of a very unpleasant flavor. So next time you are in the market, be sure to double check what variety you are getting, especially if you want to eat them raw.
I am so glad I finally tried roasting persimmons because it is such a wonderful way to concentrate their flavors. I love how this dessert combines their sweet flavors with hints of vanilla, rose extract, with a little crunch from toasted pistachios. For the pictures I only use a half of a persimmon, but since they aren’t that big, I recommend you use an entire half per person, which will give you 6 servings. No matter how you serve these roasted beauties, I hope that you get to enjoy this new way to prepare such a lovely and unique fruit!
Inspired by TheKitchn
3 Fuyu Persimmons
3/4 Cup Hot Water
3 Tablespoons Brown Sugar
1/2 a Vanilla Bean, seeds removed
1/4 Teaspoon Cinnamon
Juice of 1/2 a Lime
Pinch Kosher Salt
ROSE SCENTED CREAM
1 1/2 Cups Heavy Cream
1/4 Cup +1/2 Tablespoon Powder Sugar, or more to taste
3/4 Teaspoon Rose Water Extract
Pinch Kosher salt
Roughly Chopped Toasted Pistachios, for garnish
Equipment: Shallow baking dish, small bowl, tin foil, pastry brush, large bowl
Pre-heat oven to 350F°
Wash persimmons, and carefully remove the green tops. Cut each persimmon in half horizontally and place in a shallow baking dish with the cut side up.
In a small bowl whisk together water, sugar, vanilla bean seeds, cinnamon, cloves, lime juice, and salt. Pour mixture over the persimmon, along with the vanilla bean pod. Cover the baking dish with tin foil and place into the oven. Roast persimmons, basting them with the syrup from the baking dish once or twice halfway, for 45-55 minutes or until tender.
While the persimmons are roasting, add the heavy cream, powdered sugar, rose water extract, and pinch of salt to a bowl. With a whisk, whip the heavy cream until soft peaks form. Cover the bowl and place in the refrigerator until ready to use.
Once persimmons are removed from the oven, turn on the broiler, remove the tin foil, and place the baking dish under the broiler until the tops of the persimmons are lightly browned.
To Serve, place a few spoonfuls of cream into each dish, placing a persimmon half right on top. Garnish dish with pistachios and drizzle of the syrup from the baking dish; serve right away.