Cinnamon-Broiled Persimmons

This dish is simplicity and elegance in one dish. Nothing beats ripe persimmons, except for when they have a slightly crunchy, sugary, caramelized exterior. This is a beautiful fall dessert that will make you wish persimmons were available in every season.

Ingredients

  • 4 Fuyu persimmons, firm and ripe

  • 1 cinnamon stick

  • 1 inch piece of peeled ginger

  • 2 star anise pods

  • 1 vanilla bean, cut lengthwise with beans scraped out

  • 4 tbs honey

  • ⅓ cup boiling water

  • 1 lemon, zested and juiced

  • 2 limes, zested and juiced

Directions

  1. Preheat oven to 400 degree. Cut persimmons in half horizontally (you can leave the skins on).

  2. Place cut-side-up in a baking dish. Combine cinnamon, ginger, star anise (if using), vanilla, honey, lemon zest and juice and boiling water in a bowl, then pour over persimmons.

  3. Cover with tinfoil and bake for about 45 minutes, or until persimmons are soft. Check on the persimmons halfway through cooking time and if they are looking dry you can top up with a little more liquid if needed.

  4. Switch oven to the broiler. Remove tinfoil and spoon honey syrup over the top of the persimmons, then return to the oven to grill for 5-10 minutes or until the tops are caramelized and browned.

  5. Divide persimmons between serving plates and serve with a dollop of yoghurt, crème fraiche or scoop of ice-cream on the side. Drizzle over syrup from the baking dish, and serve with a wedge of lemon or lime to squeeze over just before eating.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.