There are few ingredients that truly stump me. Things that drain every bit of my creative sense to find inspiration.
This fruit was brought to me by an obliging friend who happens to have a persimmon tree. My friend was just as stymied as I was by these orange packages of sweet sugar.
If you have never eaten a persimmon before their flavor is sugary-sweet and floral. The texture is somewhat gelatinous. And, as with all fruit, persimmons must be ripe in order to be truly enjoyed. With persimmons this is especially important. Unripe persimmons offensively acidic and very dry.
When choosing persimmons, look for unbruised specimens with tight skins that are soft to the touch, but not mushy. The top stem will pull away easily if the fruit has properly ripened.
I had a bowl of these fruits sitting on my counter for days, reminding me of my lack of innovation. I browsed my cookbooks, scrounging for recipes but everyone seemed to be as uninspired as I was. Persimmon Pudding seemed to be a popular application, but steamed puddings have never intrigued me enough to justify purchasing a mold.
My final resolve was far from complicated - if you can’t beat it, roast it.
Though the recipe evolved out of pure necessity the result was far from mundane. Roasting transformed the fruit and enhanced the flavor.
Whipped cream is always requisite and ginger and coriander adds unexpected piquancy. As the cliche testifies, necessity is the mother of invention, and this invention was exceptionally rewarding.
Roasted Persimmons with Coriander and Ginger Cream
- 6 ripe persimmons
- 1/4 cup granulated sugar
- 1/4 cup diced crystalized ginger
- 3 teaspoons ground coriander
- 1/4 cup confectioner’s sugar
- 1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees.
Prepare persimmons by halving them and removing the black pits. Arrange the halves cut side up in a oven proof baking dish. Sprinkle the tops of each fruit with sugar. Roast the persimmons for 15-20 minutes or until the sugar has caramelized.
In a large bowl combine confectioner’s sugar and heavy cream. Beat the cream until soft peaks form. Fold in ginger and coriander.
Serve the cream with hot persimmons. Enjoy!