Are you ready to indulge in a sweet and tangy adventure? Look no further! Persimmons are a fall favorite that can be used in a wide variety of delicious desserts. From classic puddings and cakes, to innovative tarts and ice creams, there’s something for every taste bud. In this article, we’ll explore 20 mouthwatering persimmon dessert recipes that will make your taste buds do the happy dance.
From warm and comforting treats like Persimmon Pudding with Cinnamon Cream and Spiced Persimmon Cake with Maple Glaze, to cool and refreshing desserts like Persimmon Mousse with Whipped Cream Topping and Persimmon and Orange Sorbet, we’ve got you covered. And let’s not forget about the show-stoppers – Roasted Persimmon Tart with Honey Drizzle, Persimmon and Walnut Bread Pudding, and Persimmon Cobbler with Vanilla Bean Sauce.
In the following pages, we’ll dive deeper into each of these recipes, sharing tips, tricks, and techniques to help you create your own masterpiece. So grab a pen, paper, and a willingness to get baking – it’s time to get cozy with persimmons!
Persimmon Pudding with Cinnamon Cream
This warm and comforting pudding is a perfect way to end a chilly fall day. The sweet persimmon flavor pairs perfectly with the creamy cinnamon topping.
Ingredients:
– 2 ripe persimmons, diced
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine persimmon, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 10-12 minutes, or until the persimmons are tender.
4. Remove from heat and stir in milk and butter until smooth.
5. Pour the pudding into individual serving cups or a large baking dish.
6. Bake for 20-25 minutes, or until set.
7. While the pudding is baking, prepare the cinnamon cream by whipping heavy cream with cinnamon until stiff peaks form.
Cooking Time: 40-50 minutes
Roasted Persimmon Tart with Honey Drizzle
This sweet and tangy tart combines the natural sweetness of roasted persimmons with the warmth of honey, perfect for a fall or winter dessert. The roasted persimmons add a depth of flavor and texture that will impress your guests.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large persimmons, peeled and sliced into wedges
– 2 tbsp honey
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet.
2. In a bowl, mix together honey, sugar, cinnamon, nutmeg, and salt. Add the sliced persimmons and toss until coated with the mixture.
3. Arrange the persimmon slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Fold the other half of the pastry over the filling to form a triangle or square shape.
5. Brush the edges with melted butter and bake for 40-45 minutes, or until the pastry is golden brown.
6. Drizzle with additional honey before serving.
Cooking Time: 40-45 minutes
Persimmon and Walnut Bread Pudding
Persimmon and Walnut Bread Pudding Recipe
Transform leftover bread into a sweet and satisfying dessert with this Persimmon and Walnut Bread Pudding recipe! This moist and flavorful pudding is perfect for using up stale bread and incorporating the natural sweetness of persimmons.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup diced persimmon (about 1 medium-sized fruit)
– 1/4 cup chopped walnuts
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes, sugar, and melted butter. Toss until the bread is evenly coated.
3. In a separate bowl, whisk together eggs, persimmon, and vanilla extract. Pour the mixture over the bread mixture, stirring until well combined.
4. Fold in chopped walnuts.
5. Transfer the pudding to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Serve warm or at room temperature. Enjoy!
Spiced Persimmon Cake with Maple Glaze
Warm up to the sweet and spicy flavors of fall with this Spiced Persimmon Cake with Maple Glaze! The perfect dessert to serve at your next autumnal gathering, this moist cake is infused with the sweetness of persimmons and the warmth of spices.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup pureed persimmon (about 2 medium-sized fruits)
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and cardamom.
3. Add softened butter and mix until crumbly. Beat in eggs and pureed persimmon.
4. Pour batter into prepared cake pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before glazing.
Maple Glaze:
– 1/2 cup pure maple syrup
– 2 tablespoons heavy cream
Mix together until smooth. Drizzle over cooled cake and serve.
Cooking Time: 45-50 minutes
Persimmon Cheesecake with Gingersnap Crust
Persimmon Cheesecake with Gingersnap Crust Recipe
Experience the unique flavor combination of sweet persimmons and spicy gingersnaps in this delightful cheesecake recipe. The creamy filling is perfectly balanced by the crunchy, spiced crust.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup sour cream
– 1/2 cup pureed persimmon
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: In a medium bowl, mix crushed gingersnaps and sugar. Add melted butter and stir until combined.
3. Press crust mixture into a 9-inch springform pan.
4. Prepare the cheesecake: Beat cream cheese until smooth. Add granulated sugar, eggs, sour cream, persimmon puree, and vanilla extract. Mix until combined.
5. Pour cheesecake batter into prepared pan over crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Serves: 8-10 people
Persimmon Mousse with Whipped Cream Topping
Persimmon Mousse with Whipped Cream Topping
A refreshing and elegant dessert perfect for warm weather, this persimmon mousse is a delightful combination of sweet and tangy flavors.
- 1 1/2 cups heavy cream
- 8 ounces mascarpone cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 ripe persimmons, peeled and chopped (about 2 cups)
Instructions:
- In a blender or food processor, puree the persimmons until smooth.
- In a medium-sized bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.
- Add the persimmon puree to the mascarpone mixture and mix until well combined.
- Fold in the whipped cream until no white streaks remain.
Cooking Time:
None required. Chill in the refrigerator for at least 2 hours before serving.
Serving Suggestion:
Top with additional whipped cream and garnish with chopped nuts or chocolate shavings, if desired.
Persimmon and Apple Crumble
This crumble is a delightful combination of sweet persimmons and crisp apples, topped with a crunchy oat and butter mixture. Perfect for a cozy evening or as a warm dessert to share with friends and family.
Ingredients:
– 2 ripe persimmons, diced
– 1 large apple, peeled and diced
– 1/2 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp cinnamon powder
– 1/4 cup rolled oats
– 2 tbsp unsalted butter, melted
– 1/2 cup brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine persimmons, apple, granulated sugar, flour, and cinnamon powder.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together rolled oats and melted butter until crumbly.
5. Add brown sugar and stir until combined.
6. Top the fruit mixture with the oat mixture, spreading evenly.
7. Bake for 40-45 minutes or until the topping is golden brown.
Cooking Time: 40-45 minutes
Chocolate-Dipped Persimmon Slices
This recipe combines the natural sweetness of persimmons with the richness of dark chocolate, creating a unique and delicious treat. Perfect for a quick dessert or snack.
Ingredients:
– 2 ripe persimmons, sliced into 1/4-inch thick wedges
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon shortening (such as coconut oil or vegetable shortening)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the shortening until well combined.
4. Dip each persimmon slice into the melted chocolate, coating about 3/4 of the fruit.
5. Place the dipped slices on the prepared baking sheet.
6. Refrigerate for at least 30 minutes to set the chocolate.
7. Garnish with chopped nuts or shredded coconut, if desired.
Cooking Time: None (chocolate sets in refrigerator)
Persimmon and Ginger Ice Cream
This refreshing ice cream combines the sweetness of persimmons with the spicy warmth of ginger, creating a unique and delightful dessert.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pureed persimmon (about 1 medium-sized fruit)
– 1 tablespoon grated fresh ginger
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the pureed persimmon, grated ginger, and vanilla extract. Let it cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
Persimmon Pavlova with Fresh Berries
A twist on the classic pavlova dessert, this recipe combines the sweet and tangy flavors of persimmons with fresh berries.
Ingredients:
– 3 large persimmons, peeled and chopped
– 1 cup (200g) granulated sugar
– 4 large egg whites
– 1/2 teaspoon cream of tartar
– 1/2 cup (120ml) heavy cream
– Fresh berries (strawberries, blueberries, raspberries)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar and continue whisking until stiff peaks form.
4. Fold in chopped persimmon.
5. Pour mixture onto prepared baking sheet and smooth out into a round shape.
6. Bake for 1 1/2 hours, or until meringue is crisp and dry.
7. Allow to cool completely.
8. Whip heavy cream until soft peaks form. Top pavlova with whipped cream and fresh berries.
Cooking Time: 1 hour 30 minutes
Persimmon and Almond Galette
Persimmon and Almond Galette: A Sweet and Crumbly Treat
This recipe combines the sweet, tangy flavor of persimmons with the crunch of almonds, all wrapped up in a buttery galette crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup sliced persimmons
– 1/4 cup sliced almonds
– 1 tablespoon honey
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and confectioners’ sugar. Add butter and mix until crumbly.
3. Roll out dough on floured surface to 12-inch circle.
4. Arrange persimmon slices in a spiral pattern, leaving a 1/2-inch border.
5. Sprinkle almonds over persimmons, then drizzle with honey.
6. Fold crust up over filling, pressing edges to seal.
7. Brush egg wash over crust and bake for 40-45 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Persimmon Cobbler with Vanilla Bean Sauce
Persimmon Cobbler with Vanilla Bean Sauce Recipe
Warm up your taste buds with this autumnal delight, featuring sweet and tangy persimmons topped with a crumbly biscuit crust and finished with a rich vanilla bean sauce.
Ingredients:
– 2 cups diced persimmons (about 4 medium)
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1/2 cup heavy cream
– 1 tablespoon vanilla extract
– 1/2 cup vanilla bean sauce (see below)
Vanilla Bean Sauce:
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine diced persimmons, granulated sugar, and flour.
3. Pour in melted butter, beaten egg, and heavy cream; stir until well combined.
4. Roll out biscuit dough to 1/4 inch thickness and place on top of persimmon mixture.
5. Bake for 35-40 minutes or until crust is golden brown.
6. While cobbler bakes, prepare vanilla bean sauce by combining heavy cream, granulated sugar, kosher salt, and vanilla extract in a small bowl.
7. Split the vanilla bean lengthwise and scrape out the seeds; add to the sauce.
8. Serve warm with vanilla bean sauce drizzled on top.
Cooking Time: 35-40 minutes
Persimmon and Coconut Panna Cotta
A creamy and refreshing dessert that combines the sweet flavor of persimmons with the richness of coconut, perfect for warm weather.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons honey
– 1 ripe persimmon, peeled and diced
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and unsweetened shredded coconut. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in honey until dissolved. Let cool slightly.
3. Stir in diced persimmon and vanilla extract.
4. Pour into individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight.
5. Serve chilled, garnished with toasted coconut flakes and additional diced persimmon if desired.
Cooking Time: 10-15 minutes (plus refrigeration time)
Persimmon and Orange Sorbet
This sorbet combines the sweetness of persimmons with the tanginess of oranges, creating a unique and delicious dessert perfect for warm weather.
Ingredients:
– 2 cups persimmon puree
– 1 cup freshly squeezed orange juice
– 1 cup granulated sugar
– 1/4 cup water
Instructions:
1. In a medium-sized bowl, combine the persimmon puree and orange juice.
2. In a separate bowl, mix together the sugar and water until dissolved.
3. Add the sugar mixture to the persimmon-orange mixture and whisk until well combined.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours.
Cooking Time: None required (ice cream maker used)
Tips:
– Use ripe persimmons for the best flavor.
– Adjust the amount of sugar to your taste.
– If you don’t have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once frozen.
Persimmon and Pecan Pie
This sweet and nutty pie combines the natural sweetness of persimmons with the rich flavor of pecans, making it a perfect dessert for fall gatherings.
Ingredients:
– 1 cup persimmon puree
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup pecan halves
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together persimmon puree, brown sugar, granulated sugar, heavy cream, salt, cinnamon, nutmeg, and ginger until well combined.
3. Stir in pecan halves.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour filling into the pie crust.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Persimmon and Ricotta Parfait
Persimmon and Ricotta Parfait: A refreshing autumn treat that combines the sweetness of persimmons with the creaminess of ricotta cheese.
Ingredients
– 2 ripe persimmons, diced
– 1 cup whole milk ricotta cheese
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– 1/2 cup granola or crushed almonds
– Fresh mint leaves for garnish (optional)
Instructions
1. In a small bowl, mix together the ricotta cheese, honey, and vanilla extract until smooth.
2. In a separate bowl, combine the diced persimmons and a pinch of salt.
3. To assemble the parfait, layer the ricotta mixture, persimmon mixture, and granola or crushed almonds in a glass or jar.
4. Repeat the layers one more time, finishing with a layer of ricotta on top.
5. Garnish with fresh mint leaves if desired.
Cooking Time
– Prep Time: 10 minutes
– Total Time: 15 minutes
Persimmon and Dark Chocolate Truffles
Experience the sweet and tangy combination of persimmon puree and dark chocolate in these decadent truffles, perfect for a special treat or gift.
Ingredients:
– 1 cup cooked persimmon puree
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup heavy cream
– 2 tablespoons confectioners’ sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium-sized bowl, whip the persimmon puree until smooth.
2. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and salt until stiff peaks form.
4. Fold the whipped cream into the persimmon puree until well combined.
5. Pour the melted chocolate into the persimmon mixture and fold until smooth.
6. Cover the mixture and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
7. Roll the truffle mixture into small balls, about 1 inch in diameter.
Cooking Time: None
Persimmon and Cardamom Cookies
A sweet and aromatic treat that combines the natural sweetness of persimmons with the warmth of cardamom, these cookies are perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup diced persimmon (about 1 medium-sized fruit)
– 1 tsp ground cardamom
– 1/2 tsp baking powder
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until a crumbly dough forms.
4. Fold in diced persimmon and ground cardamom.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake for 12-15 minutes or until lightly golden brown.
Cooking Time: 12-15 minutes
Persimmon and Caramel Flan
This recipe combines the sweet and tangy flavors of persimmon with the rich, caramel goodness of a traditional flan. The result is a unique and delicious dessert that’s perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 3 large eggs
– 1 ripe persimmon, pureed
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade) for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together cream, sugar, and milk until well combined.
3. Beat in eggs one at a time, followed by pureed persimmon and vanilla extract.
4. Pour mixture into 6 (6-ounce) ramekins or custard cups.
5. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool completely.
8. Serve chilled, drizzled with caramel sauce.
Cooking Time: 25-30 minutes
Persimmon and Pistachio Baklava
Persimmon and Pistachio Baklava: A Sweet and Savory Twist on a Classic Treat
This innovative baklava recipe combines the sweetness of persimmons with the crunch of pistachios, creating a unique and delicious dessert.
Ingredients:
– 1 cup chopped fresh persimmons
– 1 cup granulated sugar
– 1/2 cup chopped pistachios
– 1/4 cup all-purpose flour
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten (for brushing phyllo)
– Phyllo dough (about 10 sheets)
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, combine persimmons, sugar, pistachios, flour, cinnamon, cardamom, and salt.
3. Layer phyllo dough in a baking dish, brushing each sheet with melted butter and beaten egg.
4. Spread the persimmon mixture over the phyllo layers.
5. Top with another layer of phyllo, brushing with remaining butter and egg.
6. Bake for 45-50 minutes or until golden brown.
7. Let cool before serving.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a sweet treat with these 20 irresistible persimmon dessert recipes! From classic desserts like cheesecake and cobbler, to unique creations like roasted tart and panna cotta, there’s something for everyone. With flavors ranging from warm spices like cinnamon and ginger, to sweet and tangy combinations like honey and maple, you’ll find the perfect persimmon dessert to satisfy your cravings.
