A touch of luxury for the holidays: tender persimmons filled with cream, honey, and fragrant spices. Creamy stuffed persimmon is a refined finale to any festive dinner, bringing together sunlight and spice in a single golden bite. A health, easy to make and surprising dessert for your Christmas menu.
Creamy stuffed persimmon
Ingredients
- 2 persimmons
- 75 ml cream
- 1 tablespoon honey liquid
- 1 teaspoon cinnamon or up to taste
- 0,5 teaspoon nutmeg or up to taste
Instructions
- Cut the top of the persimmon. Also remove a small slice on the bottom to ensure that it can stand upright.
- Remove the inner part of the fruit.
- Blend the inside of the persimmon in the blender. Then add the honey, nutmeg, and cinnamon.
- Whip the cream until stiff peaks form. Gently fold the persimmon mixture into the cream.
- Fill the hollowed-out persimmons with this creamy mixture. Refrigerate them for at least two hours.
Nutrition
How to make creamy stuffed persimmon?
This creamy stuffed persimmon is a cold preparation that takes only about fifteen minutes to make. Afterwards, it should rest in the refrigerator for at least one to two hours. Perfect to prepare in advance, and serve with no additional effort.
First, cut away a thin slice from the bottom of the persimmon. This ensures the fruit will stand upright later, which is important here.
Next, slice off the top of the fruit and remove the stem attachment. The rest will be used again.
Now scoop out the inside of the fruit with a spoon, creating a stable hollow persimmon.
Place all the scooped-out flesh in a blender and purée until smooth. Mix this with the honey, cinnamon, and nutmeg.
Whip the cream until it forms soft peaks. Finally, fold the persimmon mixture gently into the whipped cream with a spatula.
Use this filling to stuff the hollowed persimmons again. Then refrigerate for a few hours.
Before serving, you can pipe a little of the remaining filling on top. A sprinkle of extra cinnamon or a small sprig of greenery makes a lovely decoration.
About persimmon
I admit, I didn't know persimmon either until a few years ago when my mother used it in a fruit salad. But this was a starting point for me to discover this delicious exotic fruit. Persimmons exist in different varieties, but the best known is the Asian or Japanese persimmon. Sometimes it is also described as the kaki fruit. South East Asia is also where they come from and were they are mostly grown: China, Japan, Korea, In Europe they are also grown in Spain.
How to describe the taste? Well, think of a combination of apricot, honey and apple and you are going in the right direction. It is sweet, fresh and fruity with a bite. It is important that you buy ripe persimmons. If they are not ripe, they will taste bitter and unpleasant. It is like with bananas and many other fruits: by ripening glucose is formed which make them taste so sweet.
Persimmons are typically eaten in the period from September until December. That is why filled Persimmon is the perfect choice for your Christmas dinner dessert.
As I mentioned before, my mother made it once in a fruit salad. Maybe I will post something like that also, later this season. Apart from this filled persimmon I also made a persimmon smoothie. That one is perfect after Christmas to clean your body with a tasty smoothie from all those calories.
Some external links about persimmon:
- Wikipedia
- What is a persimmon and how do you eat it? (Azure standard)
- What is a persimmon and how do you cook with it? (Taste of Home).
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A family favorite for Christmas.