At their bare essentials, all holidays are based around eating and drinking to some degree, but none more so than Thanksgiving. In fact, it’s the main event! Without the gluttonous, butter-soaked spread, it would be just another family meal. Our excuse is that we’re merely celebrating the great bounty we’re so fortunate to receive, but somewhere along the line, it becomes a battle between man and sweatpants, seeing which will give under the pressure first.
Today, I would like to offer you the antidote to that over-the-top indulgence, in the form of a persimmon. Elegant simplicity defines this plate; more of a procedure than a full recipe, the most essential step is one not written in the instructions. Start with only the very best fruit, or don’t bother starting at all.
I would never suggest that such a humble dessert, delicious as it may be, could ever replace the traditional slab of pumpkin or pecan pie. Rather, consider each one a sweet little snack that’s something extra special for the occasion. Serve these dainty orange orbs midday to stave off that familiar, gnawing hunger while dinner slowly roasts to prevent the inevitable frenzied binge. Alternatively, save them for the following day when those sticky, crumbly, half-eaten pies aren’t nearly so appealing.
Gently simmered in pineaaple juice spiked the ginger and citrus, these dainty orange orbs are a study in elegant simplicity.
- 5 Fuyu Persimmons, Stemmed and Peeled
- 3 Cups Pineapple Juice
- 2 Tablespoons Dark Rum
- 2 Inches Fresh Ginger, Sliced
- 1 Vanilla Bean, Split
- Zest of 1 Orange, Peeled Off in Strips
- 2 Tablespoons Cornstarch
Whipped Ginger Fluff:
- 1/4 Cup Aquafaba
- 1/2 Cup Granulated Sugar
- 3/4 Teaspoon Ground Ginger
- 1/2 Teaspoon Vanilla Extract
- 5 Tablespoons Toasted Pistachios, for Garnish
- Core out the persimmons, removing the calyxes, and peel. Place them
in a medium saucepan along with the pineapple juice, rum, fresh ginger,
vanilla bean, and orange zest. Bring the liquid up to a boil, reduce to a
simmer, cover, and gently cook for 20 – 30 minutes, until the fruits
- Remove the persimmons with a slotted spoon, leaving the excess
poaching liquid behind in the pan. Remove and discard the ginger pieces,
spent vanilla bean, and orange peel. Whisk in the cornstarch and return
it to the heat. Bring the mixture back to a boil, whisking
periodically, until thickened. Set aside.
- When you’re ready to make the fluff, begin whipping the aquafaba in
your stand mixer on low. Gradually increase the speed all the way to the
highest setting and slowly begin adding the sugar and ginger together.
Once incorporated, add in the vanilla. Continue whipping for about 10
minutes, until light and fluffy.
- To serve, spoon a dollop of the ginger fluff on top of each persimmon
and top with a tablespoon of the pistachios. Divide the sauce equally
between the plates and enjoy warm.
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Amount Per Serving: Calories: 344Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 76gFiber: 7gSugar: 57gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
13 thoughts on “Poached Trade”
Ohh, I wish the persimmons in the Maryland area were worthy of this treatment! These look perfect.
Sounds good to me, Hannah. Happy Thanksgiving.
Hi Hannah thanks for the recipe !
Always happy to share! I’m glad you like it.
I love persimmons SO much that we just planted a tree so that we can enjoy these fragrant glorious orbs from our own garden one day. A lovely share Ms Hannah :)
So pretty and elegant! Normally I eat persimmons just as is for a snack, but how nice to have a fancy fruit dessert to top off a meal. :-)
Wow ! I just fall in love with this beautiful fruit dessert, all these elements poached fruit, sauce & ginger fluff are sure to please everyone !!
This sounds amazing and too beautiful to eat! Thanks and Happy Thanksgiving!
Such a lovely recipe by you……….will try it :)
I was FINALLY able to find a Persimmon here locally last night but didn’t buy it. I should have. I might go back tomorrow. I’ve been looking for them for MONTHS. Not something you find a lot of near us for some reason.
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