Magical Roasted Persimmon Slices: 5 New Flavors!

Back in 2008, I posted about a magical, mysterious way to eat persimmons. The recipe was simple: Thinly slice a Fuyu persimmon, dust lightly with cinnamon, and bake in a toaster oven until the edges curl, about 10 minutes. The result is alchemy: the heat brings forth the persimmon's natural sugars to a delicious sweetness and the cinnamon adds just a hint of spice. It's still my favorite way to eat a persimmon. But this year I got to thinking: how would it work with other spices? Read on for the results of my experiment.

Pin it button big

I decided to test my magical persimmon recipe using the following new spices: crystalized ginger, 5-spice, fresh nutmeg, cardamon and, for a savory taste, smoked paprika. These are warm, wintery spices and naturally go well with persimmons. At the last minute, I decided to sneak in a wild card: a few pinches of chili flakes for a sweet-heat treat!

First I took two just-ripe Fuyu persimmons and sliced them horizontally into slices. I've found that 1/2 cm slices work the best here, as they are thin enough to roast quickly but thick enough to stay juicy. Then I placed the slices on a foil lined tray (parchment will do, too), sprinkled them my experimental spices, and popped them in to a toaster oven for about 10 minutes. (For regular ovens, try a pre-heated 400 degree oven, checking after five minutes.)

Pin it button big

The results were spectacular. All of the spices did wonderfully, coming into their own with the sweetness of the persimmon. While I enjoyed all of them, I found the 5-spice to be my favorite. The complexity of the spice married perfectly with the sweet persimmon flavor. A real winner. The smoked paprika was also a winner, especially when topped with a small slice of creamy blue cheese.

The chili flakes were good, too, but requires further investigation. It needs another flavor to play with the sweet and the heat. Maybe a sprinkling of cilantro or basil? Or something salty like a cheese or some prosciutto? Time to head back into the lab!

For the original persimmon post, go here.

Related: Persimmon Tart

(Images: Dana Velden)

0 Comments