Caramelized Persimmon with Vanilla Crème Fraîche
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
For the persimmons:
  • 3 persimmons
  • 4 Tablespoons orange juice (ideally fresh, 1 to 2 oranges)
  • 1 Tablespoon maple syrup
  • 1/4 teaspoon orange zest (plus extra for garnish - optional)
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/2 vanilla bean, seeds only*
For the Vanilla Crème Fraîche:
  • 1 Cup sour cream
  • 3 ounces heavy cream
  • 1/2 vanilla bean, seeds only
  • 1/4 teaspoon vanilla extract (optional)**
  1. Combine by folding in sour cream to whipped heavy cream in a mixing bowl; continue whipping till desired consistency. Add the vanilla bean seeds, and vanilla extract, if desired. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.) If it's too thick, add a tablespoon or two of buttermilk or water.
  2. Preheat oven to broil.
  3. Slice the tops off the persimmons to remove the leaves, and peel to remove the skin. Slice into thick medallions (4 slices per persimmon). In an oven-proof dish, spread persimmons into a single layer.
  4. In a small bowl combine orange juice, maple syrup, orange zest, cardamom, nutmeg, cinnamon and vanilla beans. Whisk with a fork to combine. Pour mixture over the persimmons. Flip persimmons to ensure each side gets coated in sauce.
  5. Broil persimmons in oven for 10 to 12 minutes, until the tops are brown.
  6. Serve warm with a generous dollop of Vanilla Crème Fraîche. Garnish with extra orange zest if desired.
*To remove the seeds from a vanilla bean, slice the bean lengthwise. Hold the hooked end of the bean to secure it, then run the back of your knife against the cut side of the bean. Small black seeds will accumulate on your knife, and these are what you need for this recipe!
**The seeds from the vanilla bean will provide enough vanilla flavor on their own. However, you may like the cream to taste of extra vanilla, so add a small splash of extract as well. Totally optional.
The skin on a persimmon is edible, but tends to be a bit tough. For this recipe, we want the persimmons to be soft, which is why peeling the skin is recommended.
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