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Autumn is here, and that's a great excuse to pop persimmons in the oven. We're whipping up easy Spiced Baked Persimmons that'll make your kitchen feel super cozy. This often skipped fruit turns out amazing - tender, sweet, and totally packed with taste. Whether you want something yummy in the morning or a simple dessert after dinner, this treat has you covered. Let's turn these golden beauties into something really good.
Irresistible Baked Persimmons
You'll love how these spiced sweets fit into breakfast, snacks, or dessert. Top yogurt with them, serve as a treat, or bring along to dinner gatherings. Baking makes the fruit extra sweet, and the spices give off all those autumn vibes. Best part? They come together so fast. Kids will get a kick out of tasting something new, and your place will smell fantastic. Once you give them a go, you might look forward to persimmons every fall.
What You'll Need
- Cold water: helps everything get silky
- Ground nutmeg: brings out cozy flavor
- Ground coriander: gives a fresh pop
- Ground cinnamon: adds that classic comfort
- Just a bit of clove: a little goes a long way
- Butter: takes it to creamy town
- Honey: amps up those sweet notes
- Coconut oil: gives a nice shine
- Fuyu persimmons: pick ones that are hefty and not squishy
How To Make It
- Let them cool:
- Wait 10 minutes so everything thickens up. Sauce will get gooey as it sits.
- Bake:
- Pop the pan in for 35-40 minutes. You're looking for tender fruit and toasty edges.
- Cover up:
- Sling on a lid or foil. That keeps all the juicy goodness in.
- Drizzle and cover:
- Pour your spice mix right over the persimmons. Use a spoon or brush to get them nice and coated.
- Mix the flavors:
- Combine honey, melted coconut oil, melted butter, cinnamon, nutmeg, coriander, and clove in a bowl. Add water and stir it smooth.
- Slice them up:
- Rinse your persimmons, slice them in half, and leave the skin. Place cut side up in your skillet. If they wobble, shave a little off the base so they stay put.
- Heat up the oven:
- Preheat to 350°F (175°C). This lets the fruit bake up jammy, not burned.
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How To Choose Persimmons
Pick out heavy, deep orange persimmons. The squat, round Fuyu type is best because they hold up while baking. Skip fruits with bruises or mushy spots. If you find hard ones, let them chill on the counter until they're just a little soft to the touch. Sweetness ramps up as they ripen.
Try Other Flavors
Switch things up with whatever spices you've got. Cardamom adds flowery notes, allspice gives that snug feeling, or toss in black pepper for a punch. Persimmons play nice with nearly any spice. Go slow—add a pinch, then taste and see if you want more.
How To Serve
They're awesome with savory stuff too! Try with pork chops or roast duck for dinner. Dice them cold and toss in a salad with fresh greens, crumbled goat cheese, and some pecans. Splash on balsamic and it feels fancy in no time.
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Leftover Tips
Put any leftovers in the fridge—they'll keep about five days. You can dig in cold or warm them again. Fancy a quick breakfast? Spread some cold ones over toast. Or freeze them for up to three months so you've got a treat handy for surprise guests.
Frequently Asked Questions
- → What’s the best type of persimmon?
Go with Fuyu—they're firmer and keep their shape. Hachiyas must be solid, or they can fall apart. Pick orange ones that feel weighty and give just a little to a squeeze. Smaller fruits bake more evenly than big ones.
- → What pairs nicely with these?
Hot fruit loves cold treats—try vanilla ice cream! For breakfast, go for Greek yogurt or a sprinkle of granola for crunch. Even whipped cream works. Want a savory twist? Serve alongside roasted chicken or pork chops to balance the flavors.
- → How can I check if they’re ready?
They’re done when a fork slides in without effort, but they still hold shape. The spices bubble up and get tacky, and the fruit turns a darker orange. Cooked all the way through? That’s usually around 20 minutes. Don’t overdo it—they’ll turn mushy.
- → Can I make this plant-based?
Swap butter for coconut oil. Use maple syrup or agave instead of honey. Want extra crunch? Sprinkle nuts on top. Keep an eye out, though—vegan options brown quicker!
- → How do I pick the best ones?
Look for bright orange ones that feel firm and heavy. They should give slightly when you press them but not have any brown spots or wrinkling. Smaller fruits tend to cook better than the big ones.
Conclusion
If warm fruit desserts are your thing, give baked pears with honey a shot. Or maybe cinnamon oatmeal stuffed apples? And for something bready, spiced persimmon loaf is just as comforting!