Author Notes
Puff pastry makes this a fast and easy dessert that packs my favorite flavors of fall into one sweet, flaky bite. —vvvanessa
Ingredients
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1 tablespoon
sweet butter
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1/4 cup
real maple syrup
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1 tablespoon
light or dark brown sugar
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
vanilla extract
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pinch
kosher salt
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3
small, ripe fuyu persimmons
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1/4 cup
chopped pecans
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1
sheet puff pastry, about 8 inches by 8 inches, defrosted by still cold
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1/4 cup
pomegranate seeds
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crème fraîche, optional
Directions
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Preheat oven to 400ºF.
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In a small saucepan, melt the butter. Remove the pan from the heat and stir in the maple syrup, brown sugar, spices, vanilla, and salt to combine.
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Line a baking sheet with parchment paper or Silpat, and lay the puff pastry sheet on top.
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Slice the persimmons in 1/4-inch thick slices along the equator. Coat one slice at a time with the maple syrup mixture, shaking off the excess liquid then layering the slices in a nice pattern on the puff pastry. Sprinkle the pecans over the top.
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Bake for 15-20 minutes, turning the pan about 10 minutes into cooking. The dish is done when the persimmons soften and the puff pastry is lightly browned.
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Remove from the oven and allow to cool at least 5 minutes. Garnish with pomegranate seeds and serve warm or at room temperature with an optional drizzle of crème fraîche.
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