YIELD: 6 SERVINGS
If you’ve never had persimmons, you’re in for a treat. This simple dish showcases the soft texture and almost peachy flavor of the fruit. Seek out persimmons between the months of October and February. Ripe persimmons will have bright orange, shiny skin and will be soft to the touch. You don’t want to try and eat an unripe persimmon, as it will taste extremely chalky and unpleasant. A good test for ripeness lies in the calyx, or center tuft on top of the fruit: it will stay intact until ripened; once ripe, it can be easily removed from the fruit. To speed ripening, place in a paper bag in a dry place.
Directions
Preheat oven to broil.
Slice the persimmons in half horizontally and place each, middle side up, so that they fit snugly into a ceramic or metal baking dish.
In a small bowl, whisk together the agave, vanilla extract, and lemon juice, and then brush the mixture liberally onto the tops of the persimmon halves.
Broil for 8 to 10 minutes, rotating the pan at least once while cooking to evenly brown the fruits.
Keep an eye on them, so they do not burn, and broil just until browned evenly.
Serve with Vanilla Soft Serve or Mascarpone.
Serve immediately.
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Ingredients
3 ripe persimmons, any variety
2 tablespoons agave
1 teaspoon vanilla extract
½ teaspoon lemon juice
Preheat oven to broil.
