Let’s be honest:
I bought these persimmons because they look pretty.
I’m a sucker for their beautiful orange color and have tried a few eaten raw like an apple in the past and found that I didn’t have a real opinion on them.
Persimmons, to me, were pretty whatever.
You already know I’m obsessed with my local grocery delivery service, Milk & Eggs, so as I was perusing their new items I immediately honed in on the stunning pumpkin-colored flesh of persimmon fruit and put some in my cart.
Two days later, I was standing in my kitchen with a confused look on my face trying to decide how to make them.
I wound up choosing several flavors that I thought would work well with the fruit and went to town.
Here’s the recipe, bearing in mind that a little extra or a little less of any of these ingredients won’t hurt, so I’ve given loose directions on ingredient amounts.
- 5 persimmons
- Vanilla bean ghee
- Vanilla extract
- Honey (I used orange blossom)
- Turbinado sugar
- Yogurt (I used vanilla cashewgurt)
- Preheat oven to 375 degrees F.
- Line oven-safe glass dish in foil and add 5 whole persimmons.
- Scoop out 2 small spoonfuls of vanilla bean ghee on each persimmon.
- Sprinkle with cinnamon.
- Drizzle with honey.
- Splash each fruit with vanilla extract.
- Sprinkle sugar over top, mostly covering top of each persimmon.
- Cover in foil and bake in oven for 45 minutes.
- Drizzle in yogurt.
These sweet little babies come out tasting like buttery, cinnamon sugar candy — a cross between apple pie and a sweet potato.
I have a second round in my oven right now and it’s so easy to make that my husband put it together while I gave directions from the couch 😉
If you’re looking for something yummy to make for dessert that looks stunning on the plate (I mean really, I probably didn’t even have to cook these beauties), persimmons are your go-to.
P.S. If you’re in the Southern California region and want to try this out yourself, click here for 40% your first Milk & Eggs order.
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