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Baking gets extra cozy when fall rolls in. Grab some golden persimmons and let's whip up something sweet and spiced. These are overlooked little gems, super soft and packed with taste when baked. Serve them as a comforting breakfast or a chill night dessert. Get ready for your kitchen to smell awesome.
Top Reasons To Try Baked Persimmons
Got a busy day? These easy spiced persimmons fit in anywhere. Dunk them in yogurt when you wake up, plate them for dessert after dinner, or pack some for your next hangout. When you bake them, the fruit gets even sweeter and the spices scream fall vibes. The best thing? You'll be done in no time. Kids love the new flavor and that smell... wow. Don't be surprised if you add these to your seasonal go-tos.
What You'll Need
- Water: helps everything mix up just right
- Ground nutmeg: makes things feel extra cozy
- Ground coriander: adds a zesty spark
- Ground cinnamon: brings those classic fall notes
- Clove: just a pinch gives warmth
- Butter: bumps up the richness
- Honey: turns up the sweetness
- Coconut oil: keeps the fruit shiny and smooth
- Fuyu persimmons: pick ones that are firm and heavy
Step-By-Step Directions
- Cool down:
- Let everything stand for 10 minutes once it’s out of the oven so the sauce thickens up.
- Bake:
- Stick ‘em in for 35-40 minutes. Look for brown edges and soft fruit.
- Cover up:
- Put foil or a lid over your skillet to trap the juice.
- Add flavor:
- Spoon or brush your spice mix all over those persimmons.
- Stir it up:
- Combine coconut oil, melted butter, honey, clove, cinnamon, coriander, nutmeg, and water. Make sure it’s smooth.
- Slice:
- Wash the fruit, chop each in half (keep the skins), and line them cut-side up in a skillet. If they’re tipsy, slice a little off the bottom.
- Heat things up:
- Preheat the oven to 350°F (175°C) so the fruit bakes gently and doesn’t burn.
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How To Choose Your Persimmons
Go for Fuyus that feel weighty and look bright orange. They’re the best choice since they hold shape while baking. Don’t grab any with dents or soft weird spots. If yours are really hard, just leave them on the counter a couple days until they have a gentle give. Riper means sweeter here.
Play With Spice Mixes
If you feel like changing it up, swap out or toss in new spices. Cardamom brings floral notes, allspice is toasty, or try black pepper for a little zing. Persimmons can take bold flavors. Just add a sprinkle at first, taste, and decide if you want more.
Fun Ways To Serve
Slice these up with dinner—they’re awesome next to pork or duck. Or let them cool, then toss into a salad with greens, goat cheese, and some pecans. A splash of balsamic turns lunch into something fancy fast.
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Leftover Tips
Toss leftovers in the fridge and they’ll be good for 5 days. Eat them cold or pop ‘em in the microwave. Smash up the leftovers on toast if you want breakfast switch-up. Freeze them for up to 3 months, perfect for a surprise visit from friends.
Frequently Asked Questions
- → Which persimmons work best?
Go for Fuyu—they keep their shape and don’t go mushy. Hachiya only works if they’re firm. Pick heavy, bright oranges that push back slightly. Small ones are best for even baking. Skip anything bruised or very soft.
- → What goes good with these?
Hot persimmons taste awesome with melting ice cream or a scoop of Greek yogurt—makes breakfast easy! Granola adds crunch, or whipped cream for extra fun. Some even pair them with chicken or pork to balance out savory meals.
- → How do I know they're done?
They’re ready when a fork pokes in pretty smooth but don’t fall apart. Spices should bubble up and get sticky. Color deepens just a bit, and everything’s nice and hot inside after about 20 minutes. Take out before they get too soft.
- → Can I make them vegan?
Yes—swap in coconut oil for butter, and use maple or agave instead of honey. They’ll still caramelize fine. Nuts on top add crunch but keep an eye out—they brown fast when all plant-based.
- → How do I pick good ones?
Pick up heavy, bright orange fruit with tight, smooth skin. A tiny bit soft is ripe. Skip any squishy or shriveled ones. Smaller is better—they cook up even every time.
Conclusion
Into baked fruit? Try honeyed pears with vanilla, or cinnamon oat-stuffed apples. Spiced persimmon loaf is a must, too. Cozy up with any of these easy bakes!