Roasted Persimmons with Brown Butter and Cinnamon

By • January 21, 2013 • 7 Comments



Author Notes: Like most fruit, persimmons take well to roasting, which concentrates their natural sugars into a much more complex sweetness. Roasting can transform imperfect specimens (i.e., the persimmons available at my grocery store right now) into something really good. And roasting with brown butter...well, that makes about anything better in my opinion.  To the brown butter, I added cinnamon, vanilla and a bit of maple syrup to create a sauce of sorts.  It's a dead simple preparation that has many possibilities. You can serve as is, scatter some chopped pistachios or almonds on top, or serve with a big dollop of creme fraiche.  Spoon over French toast or waffles.  Or my personal favorite, ladle them generously over vanilla ice cream, making sure to get every last bit of sauce.EmilyC

Serves 2 to 4

  • 3 or 4 just-ripe Fuyu persimmons, peeled and cut into small wedges
  • 3 T unsalted butter
  • 2 T maple syrup (grade B)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla bean paste (or half of a vanilla bean, seeds scraped)
  • sea salt and lemon juice, to taste
  1. Preheat oven to 400 degrees F.
  2. In a skillet just large enough to fit the persimmon wedges, melt butter over medium heat until it turns brown and nutty, about 5 minutes. Add the persimmon wedges, and cook, without moving, until they're lightly browned, about 3 minutes. Flip, and cook, without moving, until the other sides are lightly browned, another 3 minutes or so.
  3. In a small bowl, whisk together the maple syrup, cinnamon and vanilla bean paste (or seeds from vanilla bean).
  4. Once the persimmon wedges are lightly browned, add the maple syrup, cinnamon and vanilla to the skillet. Stir gently to evenly integrate with the brown butter.
  5. Transfer skillet to oven, and roast until the persimmons are tender and caramelized and the sauce is bubbling and starting to thicken, about 8 to 10 minutes. Total roasting time will depend on the ripeness of your persimmons, so take one out and sneak a taste to decide.
  6. Remove from oven, and finish with sea salt, to taste. (I also like adding a few drops of lemon juice for balance.) Serve warm. See headnote for serving suggestions.
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Comments (7) Questions (0)

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over 1 year ago kangarhubarb

Oh wow! Just the other day I noticed bags of imperfect persimmons on my local farm market's past-prime shelf- I know what I'm making tomorrow! Thanks Emily, yet another stunning recipe!
And I second your note about brown butter, I think my love of it might be bordering on an addiction :)

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over 1 year ago EmilyC

Thanks for the kind words! Your note about brown butter made me laugh...I'm right there with you. It was a brown butter weekend for me -- salted toffee & brown butter rice krispie treats followed by this. So much for new year's resolutions! : )

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! What a lovely combination of flavors.

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over 1 year ago EmilyC

Thanks HLA! I knew I'd like the brown butter - maple syrup roasting part, but what surprised me a bit was how well the cinnamon complements the persimmons. And the aroma that wafts from the oven is reason enough to try these IMO.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Perfect! What a great idea Emily! I love this.

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over 1 year ago EmilyC

Thanks 5&s! I intended to make a nice, healthy salad with my persimmons but then I thought about brown butter and I got way derailed. Oh well!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, brown butter will do that to a person... :)