Preparation
Prep the persimmons: Slice Fuyu persimmons with the skin on (or peel if preferred). Arrange in a large baking dish.
Add the spices: Sprinkle cinnamon, allspice, ginger, nutmeg, coriander, cloves, cardamom, and star anise evenly over the persimmons. Add raw sugar and honey.
Add aromatics: Include cut shallots, Thai chilies, garlic cloves, and a pinch of coarse sea salt. Drizzle olive oil over all slices, ensuring they are lightly coated.
Roast: Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the persimmons are tender and fragrant.
Jar for storage (optional): Place roasted persimmons in a clean jar and pour olive oil over the top, making sure all slices are fully submerged. Seal tightly. Stored this way, the persimmons can last up to 7 days in the fridge.
Garnish & Serve: Let cool slightly, then garnish with fresh thyme if desired. Serve warm or cold. Perfect as a dessert, side, or topping for soft cheeses, crusty breads, or sweet-and-savory oatmeal breakfasts.
About the Recipe
Bring warmth to your winter table with Roasted Persimmons with Warm Spices. Fuyu persimmons are roasted with a fragrant blend of cinnamon, allspice, ginger, nutmeg, cloves, cardamom, and star anise, finished with honey and olive oil. Serve as a cozy holiday dessert, a side for brunch, or jar them in olive oil for days of seasonal flavor. Perfectly paired with soft cheeses, crusty breads, or a sweet-and-savory oatmeal breakfast, this recipe adds elegance, aroma, and taste to your winter entertaining.
Ingredients
· 11 Fuyu persimmons, sliced (skin on or off)
· 2 shallots, sliced
· 2 Thai chilies, sliced (optional)
· 2 garlic cloves, halved
· 1/2 teaspoon coarse sea salt
· 2 tablespoons cinnamon
· 1 teaspoon allspice
· 1 teaspoon ginger powder
· 1 teaspoon nutmeg
· 1 teaspoon coriander
· 1/2 teaspoon cloves
· 1 teaspoon cardamom
· 1 teaspoon ground star anise
· 1 tablespoon raw sugar
· 3 tablespoons honey
· 1 cup olive oil
· Fresh thyme for garnish (optional)