We have been experimenting with persimmon recipes after bringing home a bagful of Fuyus from the Joshua Tree farmers' market last weekend, and we're ready to declare these baked persimmons our favorite of the bunch.
The honey-infused baking method is based on something we found at Persimmons Australia online. But instead of the the vanilla bean in their recipe (which also sounds delicious!), we incorporated a mixture of warm cinnamon, allspice, and ginger, which complement the Fuyu persimmons' spicy sweetness.
Baking and broiling the persimmons until they're soft and caramelized does take awhile, but otherwise the preparation is incredibly easy and very much worth the wait. We served the persimmons alongside homemade apple chips for a healthy, autumnal dessert. Serving them with ice cream, whipped cream, or some cake to soak up the syrup would be lovely, too.
4 Fuyu persimmons 2 tablespoons honey 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon ginger 1 cup hot water
Preheat oven to 350°F.
Cut tops off persimmons. Peel and slice fruits in half horizontally. Place cut side up in large baking dish.
In a small bowl, combine honey and spices. Add hot water and stir until dissolved. Pour mixture over fruit.
Cover dish with foil and bake until persimmons are soft, about 40-50 minutes.
Remove foil and spoon syrup over fruit. Place dish under broiler until persimmons are browned, about 10 minutes.